This oven-roasted artichoke, chicken and potatoes can be prepared in less than an hour. An easy one-pot summer dish perfect for any weekday.
The main thing:
Made by Véronique
Published at 2018-07-05, this recipe is for 4 people and takes 50 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-02-2021
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If you're using fresh artichokes, you need to cook them first. Afterwards you can remove the leaves and stalks to end up with the bottoms. Divide the bottoms into halves and set aside.
Season the chicken legs with pepper and salt. Peel the onions and garlic cloves, divide the onions into (half) thin rings and finely chop the garlic. Peel the potatoes and divide them into smaller pieces, but not too small.
Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit.
Heat olive oil in a large dutch oven and cook the chicken legs until they're beautifully golden brown on both sides. Add the onion and garlic and after about 2 minutes also pour in the wine.
Add potatoes and artichoke along with herbes de provence and chicken stock. Bake them in the oven for about half an hour. Check if the chicken and potatoes are done and season with pepper and salt if needed. Enjoy!