4bone-in chicken breasts(with skin on; about 2 pounds)
1tablespoonchopped fresh rosemary
1cupchopped sun-dried tomatoes,packed in olive oil
2roasted peppers,jarred in water, drained, rinsed, and sliced thin
One14-ouncecan quartered artichokes packed in water,drained and rinsed
1/3cuplow-sodium chicken broth or dry white wine
3tablespoonslemon juice(~1 lemon)
Freshly ground pepper,to taste
Preheat oven to 400 degrees F. Spray a large baking dish (about 9x11) with cooking spray. Spread sliced onions on the bottom of the baking dish and place chicken breasts on top.
Using your hands, massage the garlic, rosemary, lemon zest, and sun-dried tomatoes with oil on the chicken breasts, making sure to coat under the skin as well. Use additional olive oil as needed to make sure the chicken is well coated and moist. Spread peppers and artichoke hearts around the chicken.
Whisk together the broth (or wine) and lemon juice and pour around the chicken and vegetables. Season with freshly ground pepper, to taste.
Roast chicken for about 20 minutes, until skin is browned and crisp. Baste chicken and return to oven until chicken is cooked through, about 20 minutes longer.
I do not add salt to this recipe because of the sodium in the canned and jarred ingredients.