Artichoke, lemon & chicken bake

Name: Artichoke, lemon & chicken bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 3 garlic cloves, crushed; 1 Finely grated zest and juice of lemon; 20 g pack fresh thyme, leaves only, finely chopped; 25 g pack fresh flat leaf parsley, finely chopped; 175 g pack Waitrose Chargrilled Artichokes; 4 Chicken Thigh Fillets, skin removed; 1 tbsp capers; 650 g pack Charlotte potatoes, quartered; 2 lemons, thickly sliced, pips removed

Thid chicken bake is easily prepared mixing all the ingredients and putting straight in the oven! There is nothing better for a simple and tasty mid-week meal.

4 out of 5 stars(1) Rate this recipe

Gluten freeLow fat

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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3 garlic cloves, crushed
1 Finely grated zest and juice of lemon
½ x 20g pack fresh thyme, leaves only, finely chopped
½ x 25g pack fresh flat leaf parsley, finely chopped
175g pack Waitrose Chargrilled Artichokes
4 Chicken Thigh Fillets, skin removed
1 tbsp capers
650g pack Charlotte potatoes, quartered
2 lemons, thickly sliced, pips removed

Preheat the oven to 200°C, gas mark 6. Mix all the ingredients together, including the oil from the artichokes, and season. Spread everything out evenly on a large foil-lined baking tin.
Roast for 30-35 minutes, until the potatoes are soft and the chicken is golden, the juices run clear and there is no more pink meat.
Press the roasted lemon slices with the back of a spoon to release their juice before serving.

Typical values per serving when made using specific products in recipe