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Wednesday, June 27, 2012

Baked Chicken with Lemon, Capers and Artichoke Hearts

You will find several versions for this recipe. A skillet preparation (Chicken Piccata) might be quick, but I decided to bake this time.

  1. Clean the chicken pieces you want to use. Pat dry. Make shallow cuts. Season with salt and pepper, or you might choose to brine it for 35 mins. 
  2. Add (garlic) salt, minced garlic, pepper, lemon juice, olive oil/melted butter. Rub. If you are using whole chicken with skin, rub the spices under the skin.
  3. Place in a baking tray. Add foil and perforate with a fork- if you want it extra moist(if you removed the skin, it might be better to cover) Bake in pre-heated oven at 375-400 F for 35- 40 mins. See tips on chicken cooking time.
  4. Add artichoke hearts half way through. You can add a wine sauce too.
I had it with a berry smoothie with strawberries, blueberries, raspberries and blackberries with honey-yogurt.

You might be interested in  Slow roasted chicken thighs

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