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Roasted Chicken with Artichokes, Peppers, and Sun-Dried Tomatoes pairs classic Italian flavors in this one-pan meal the whole family will love!

Roasted Chicken with Artichokes, Peppers, and Sun-Dried Tomatoes

Classic Italian flavors, including artichokes, sun-dried tomatoes, and roasted peppers, are paired with moist and juicy chicken breasts in this easy one-pan meal the whole family will love!
Course Main Course
Cuisine Dairy-Free, Gluten-Free
Keyword chicken recipes, dairy-free, dinner recipe, gluten-free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 -6
Author Jessica Levinson

Ingredients

  • Cooking spray
  • 1 medium onion, sliced into half moons
  • 4 bone-in chicken breasts (with skin on; about 2 pounds)
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon lemon zest
  • 1 cup chopped sun-dried tomatoes, packed in olive oil
  • 2 roasted peppers, jarred in water, drained, rinsed, and sliced thin
  • One 14-ounce can quartered artichokes packed in water, drained and rinsed
  • 1/3 cup low-sodium chicken broth or dry white wine
  • 3 tablespoons lemon juice (~1 lemon)
  • Freshly ground pepper, to taste

Instructions

  1. 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.
  2. 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.
  3. Whisk together the broth (or wine) and lemon juice and pour around the chicken and vegetables. Season with freshly ground pepper, to taste.
  4. 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.

Recipe Notes

I do not add salt to this recipe because of the sodium in the canned and jarred ingredients.