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Recipe by Erin Grunstein

Dill Chicken with Artichokes, Olives and Capers

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Dill Chicken with Artichokes, Olives and Capers
Meat Meat
Easy Easy
2 Servings
Allergens

No Allergens specified

2 Hours
Diets
- Paleo - Gluten Free - Low Fat - Low Carb - No Refined Sugar - Keto

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

Ingredients

Main ingredients

  • 1/4 cup Gefen Extra-Virgin Olive Oil

  • 1/2 cup fresh dill, chopped

  • 1/3 cup fresh parsley, chopped

  • zest and juice of 1 lemon

  • 4 cloves garlic, peeled and minced

  • 1 small shallot, peeled and chopped

  • 1 teaspoon Haddar Dijon Mustard (omit for Pesach)

  • 1/4 cup Gefen Green Olives, chopped

  • 2 tablespoons capers

  • freshly ground pepper

  • 2 bone-in, skin-on chicken breasts

  • 1/4 cup canned artichokes, chopped

Directions

Prepare the Chicken

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
Dill Chicken with Artichokes, Olives and Capers

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