We have a bounty of fresh garlic in our garden this year. Unfortunately last year some creatures (we think moles) ate all the garlic bulbs, so when we pulled the green stems out of the ground, the garlic bulbs were gone. I have just been to start using our garlic, and it is so mild and flavorful when it is just picked.
I decided to make a garlic chicken dish this week, using thirty cloves of new garlic in my recipe. I then decided that if I was roasting chicken, I might as well add artichokes and potatoes to the pan and create an entire meal. You might be concerned about using so much garlic in one dish, but when roasted, garlic takes on a much milder flavor that is almost nutty and a little sweet.
Artichokes are slowly coming to the end of their season, but I still had eight of them in my refrigerator that we had bought at the Deruta market on Tuesday, and I had three large new potatoes that I wanted to add to the dish. I chose chicken thighs as my meat of choice as they stay moist and have more flavor than chicken breasts, and I decided to marinate my chicken for a couple of hours before baking it to ensure it stays as moist as possible.
This type of dish is great when you are having a busy day because everything cooks in one pot, and once cooked, you have an entire meal to enjoy. I steamed my artichokes before placing them in the roasting pan to ensure that they would be tender and fully cooked. If you cannot find fresh artichokes, frozen ones will do. Just thaw and place them right into the pan with the other ingredients.
- 8 Chicken Thighs
- 5 Tablespoons Olive Oil, Divided
- Juice From 1 Lemon
- Salt & Pepper
- 1 Teaspoon Dried Oregano
- 8 Fresh Artichokes, Cleaned (Or Equal Amount Frozen) And Cut In Half
- 3 Large New Potatoes
- 30 Cloves Garlic, Peeled
- Place the chicken, 3 tablespoons of olive oil, lemon juice, salt, pepper and oregano in a casserole dish and toss to coat evenly.
- Place in the refrigerator for two hours, turning the chicken over halfway.
- Preheat oven to 375 degrees F.
- Place the artichokes in a steamer and cook just until fork tender.
- Lay the artichokes on the bottom of a large roasting pan.
- Arrange the chicken thighs on top of the artichokes.
- Scrub the potatoes well, then cut into 2-inch pieces and place in a bowl.
- Add the remaining 2 tablespoons of olive oil, salt and pepper, and toss the potatoes to coat.
- Arrange the potatoes around the chicken.
- Place the garlic in the pan around the chicken.
- Roast for 20 minutes, then spoon the juices over the chicken and potatoes.
- Continue to roast until the potatoes and chicken are golden brown, and when the juices run clear when the thighs are pierced with a fork, about another 30 minutes.
- Arrange the potatoes, artichokes, and chicken on a platter, spooning the roasted garlic on top.
- Serve hot.