Chicken is a really versatile dinner. It’s also really bland. I roasted a chicken last week and my sister made chicken a la king with the leftovers. It didn’t taste the same as turkey a la king and I think that’s mainly because chicken is boring. It’s cheaper and healthier than red meat, though, so it’s good to have a few chicken recipes under your belt.
You can dress up chicken a thousand different ways or you can just salt and pepper it. There are plenty of nights where I just bake chicken with a little Montreal poultry seasoning from McCormick and serve it with frozen veggies and honey mustard sauce. Thomas likes it with Italian dressing.
When I was first learning to cook, I thought I would make my boyfriend a nice dinner. I ended up serving him raw chicken and making mac & cheese after I was sure we both weren’t going to die of salmonella poisoning. Thankfully, he decided that my total ineptness in the kitchen was endearing and married me anyway. That I recovered and learned to cook was a happy surprise for him, let me tell you.
This recipe came from one of those “what’s in the overcrowded pantry and vegetable bin?” conversations. I served it tonight with white rice and steamed green beans (steam for 4-5 minutes, toss with butter, salt & pepper). My parents came by for dinner and it was universally thumbs-upped. Easy to please, those awesome parents of mine.
Lemon Chicken with Artichoke Hearts
As usual, this one of those chicken recipes you can make in bulk or small amounts. I made it for six (five adults with healthy appetites and one two year old who wanted watermelon instead).
- 3 lemons, juiced and zested
- couple splashes white wine
- couple tablespoons olive oil
- 2-3 garlic cloves, minced or grated
- 1/2 cup lemon juice
- 6 skinless, boneless chicken breasts
- 2 cans artichoke heart bottoms, drained and chopped Pastene makes them. You can use quartered artichoke hearts, too, but don’t use the marinated kind. Use the kind packed in water.
- 2 bunches of scallions, cleaned and chopped
Heat oven to 350. While oven heats up, marinate the chicken in lemon juice, lemon zest, olive oil, and garlic – for about a half hour. While chicken marinates, dice up artichoke heart bottoms and scallions.
Place chicken and its marinade in a glass baking dish. Cover with chopped artichoke hearts and scallions. Splash with white wine. Drizzle with olive oil if you so desire.
Bake until chicken is cooked through, about 35-40 minutes. Serve the chicken with the artichoke hearts and scallions spooned over it with a little of the sauce on top. I served this white rice, so I also doused the rice with the sauce. This is a great, quick dinner to feed a crowd.