Artichoke Oven-Roasted Chicken Breast with Lemons

This delightful chicken dish harnesses the health benefits of artichokes and lemons to create a meal that's worthy of a gourmet restaurant.

Serves: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients:

• 2 chicken breasts or 10-12 pieces bone-in chicken thighs and legs
• 1/4 cup avocado oil (can substitute olive oil if desired)
• 1/4 cup champagne vinegar
• 1/4 cup dry white wine or chicken broth
• 1 tablespoon garlic, minced and rested
• 2 tablespoons Dijon mustard
• 1 teaspoon Italian seasoning mix or ¼ cup each fresh parsley, basil, and oregano, chopped
• 1/2 teaspoon crushed red pepper flakes, optional
• 2 cups white button mushrooms, sliced
• 1 (14 oz.) can or 1 cup artichoke hearts, drained and halved
• 1/2 medium yellow onion, roughly chopped
• 1 lemon, sliced
• Fresh herbs (rosemary, thyme, or parsley), optional, for garnish

Directions:

Notes:

• You can marinate chicken in oil mixture for up to 24 hours prior to cooking if desired.
• If you are using legs and thighs instead of breasts, cooking time will be closer to 1 hour.
• Serving suggestion, pictured: Serve over red Bhutan rice.