Roast Lemon Chicken with Artichokes, Tomatoes and Peppers

by Nancy Otto

Servings: 4 servings

INGREDIENTS

1 roasting chicken, 5 pounds
Salt and Pepper, to taste
1 lemon, halved & seeded
3 tablespoons olive oil
1 can artichoke hearts, drained
3 garlic cloves, chopped
1 medium yellow onion, chopped
1 teaspoon salt
1 14 1/2 ounce can tomato puree
12 ounce jar roasted red peppers, drained

INSTRUCTIONS

Heat oven to 375°F. Season chicken inside and out with salt and pepper. Place chicken in a roasting pan, breast side up. Squeeze lemon halves in the cavity and place halves inside the cavity. Rub 1 tablespoon of the olive oil on the outside of the bird.

In a food processor combine remaining 2 tablespoons olive oil with remaining ingredients. Pulse several times so mixture is chunky but not pureed. Pour the sauce over the chicken. Roast approximately 1 hour and 15 minutes or until a meat thermometer registers 170°F. (Juice should run clear when a knife is inserted in the leg thigh joint.)

CHEF COMMENTS

When I tested this recipe on my family they absolutely loved it (and they ALWAYS tell me when they don't)!

Tagged: chicken, lemonchicken, maincourses, roasted chicken add tags

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