Chicken baked with globe artichokes and lemon

Chicken baked with globe artichokes and lemon

  • serves 4
  • Easy

Chicken is tray baked in white wine, garlic, lemon and globe artichokes, bringing out their nutty flavour perfectly. Ideal for Sunday lunch served with crispy roast potatoes.



  • onion 1, cut into wedges
  • garlic 3 cloves, squashed
  • lemon 1, cut into eighths
  • white wine 250ml
  • chicken 1, about 2kg
  • globe artichokes 4, chokes scraped out
  • olive oil
  • parsley 1 bunch, roughly chopped


  • Step 1

    Heat the oven to 190c/fan 170/gas 5. Put the onion, garlic, lemon and white wine in the bottom of a large casserole and put the chicken on top. Season well.

    Add the artichokes around the edge and drizzle with oil. Cook for 1 hour 20 minutes or until the chicken is cooked through (check by piercing the thigh, the juices should run clear. If not, keep cooking until they do).

  • Step 2

    Lift the chicken out of the pan and rest for 15 minutes, keep the veg warm. Stir the parsley through the vegetables in the pan and serve with the chicken.

Nutritional Information

  • Kcals 796
  • Carbs 14.8g
  • Protein 71.5g
  • Fat 48.3g
  • Salt 0.79g
  • Saturates 13.7g
  • Fibre 0.8g