Dill Chicken With Artichokes, Olives And Capers

I made this chicken simply because I had leftover dill, and it’s a new staple in our home.

Directions

1. In a small bowl, mix together all ingredients, except chicken.

2. Place chicken in a prepared roasting pan and tuck marinade under the skin and all over chicken. Cut up remainders from lemon and add them to the pan as well.

3. Let marinate for up to an hour.

4. Preheat oven to 400 degrees Fahrenheit. Use convection if you have that option. Bake for 45 minutes, until juices run clear.

5. Garnish with additional fresh parsley and/or dill.

Notes:

If you want to cook a whole chicken using this recipe, you don’t have to fully double the marinade.

Recipe tags

Artichokes Capers Chicken Chicken breast Chicken breasts Chicken on the bone Clean eating Dill Erin Grunstein Erin.eats.mtl Fresh herbs Fresh parsley Gluten free Healthy Keto kosher Kosher for passover Low sugar Mustard Olives Parsley Pesach Roast chicken Roasted Shabbat Shabbos Simple suppers Weeknight dinner ideas Whole food