I’m honestly surprised that my family hasn’t sprouted wings, yet. We do eat a lot of chicken. No, really. A. Lot.
(All links open a new page, so you won’t lose your spot when you look around! Get information on gardening and cultural traditions, recipes, stories, and more!)
Chicken is easy. Chicken is versatile. Chicken is yummy. Chicken is cheap. Yep. There you have it. So, the challenge really is to make it such that you don’t feel like you are having the same endless meal night after night after night.
That’s where you get to tap into the whole versatility thing. The flavor and texture of chicken make it easy to combine it with so many other flavors and textures. And when those other flavors and textures are leftover from something else you were making anyway… super score!
It just so happens that I had a hefty supply of marinated artichoke hearts and peperoncini left over from making my favorite crab dip for Christmas dinner. I also had forgotten that I had three turkeys, a full-size ham, two beef tri-tips, and a leg of lamb in the freezer when I had told the Old Man while he was at the store “sure, honey, go ahead and get a couple of trays of chicken leg quarters since they are on sale”. Soooo… guess what was going to be for dinner that night?
Roast Chicken with Artichoke Hearts & Greek Peperoncini Recipe
This is one of those lovely recipes where actual measurements aren’t necessary. You’re welcome.
Ingredients
-
- Chicken, cut in pieces, skin on and bone in (don’t you dare toss those bones when you’re done!)
- Marinated artichoke hearts, with reserved liquid
- Greek Peperoncini, with reserved liquid
- Pickled peppers, any variety (even jalapeños will work), with reserved liquid
- Oregano, Greek preferred
- White wine (cheap Chablis is great)
- Extra virgin olive oil
- Salt & pepper to taste
Directions
Preheat the oven to 400° F. Lay your chicken pieces on a shallow roasting pan just large enough to hold them. Drizzle olive oil over the chicken and rub it all over.
Place roughly 2-3 pieces of artichoke hearts, peperoncini, and any other peppers per piece of chicken throughout the pan. Make sure the pieces of vegetables are nestled in and draped over the chicken where possible.
Mix together equal quantities of the liquid from the jars of artichoke hearts, peppers, and the white wine in a small bowl. For the amount of chicken I made, which was 10 leg quarters, I used about 2-3 Tbsp. of each liquid, including the wine. Add a glug or two of olive oil (that’s a highly precise measurement–a couple of teaspoons or so). I used about 1 packed tsp. of oregano and added that to the bowl. Since the marinades already had salt, I didn’t add more, but you can if you wish. Mix these ingredients together and then pour evenly over the chicken and vegetables in the pan. Sprinkle additional oregano over the chicken to ensure they are evenly seasoned.
Roast the chicken in the oven for 45-50 minutes, or until the juices from the chicken are clear. Serve the chicken and veggies with a side of pasta and pour the juices from the pan over the top. Sprinkle with parmesan cheese and slurp it all up!
Mostly Greek 
2 thoughts on “Roast Chicken with Artichoke Hearts & Greek Peperoncini”