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Ingredients

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Directions

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  • Heat oven to 425 degrees F. Cut joint between leg and thigh to separate. Trim and discard excess skin and fat.

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  • Drain artichokes, reserving 1/3 cup marinade. In large roasting pan, combine artichoke hearts, potatoes, onion, red pepper and beans. Toss with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper. Arrange legs and thighs, skin side up, on top. Mix lemon juice into reserved marinade. Pour over chicken. Sprinkle chicken with remaining salt, pepper, rosemary.

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  • Bake in 425 degree F oven for 45 minutes or until chicken is browned and internal temperature is 160 degrees F on instant-read thermometer. Makes 6 servings.

Nutrition Facts

450 calories; 14 g total fat; 3 g saturated fat; 211 mg cholesterol; 872 mg sodium. 23 g carbohydrates; 6 g fiber; 56 g protein;

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