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Meat
Easy
2 Servings
Allergens 
No Allergens specified
2 Hours
Diets
I made this chicken simply because I had leftover dill, and it’s a new staple in our home.
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 Tuscanini capers
freshly ground pepper
2 bone-in, skin-on chicken breasts
1/4 cup canned artichokes, chopped
In a small bowl, mix together all ingredients, except chicken.
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.
Let marinate for up to an hour.
Preheat oven to 400 degrees Fahrenheit. Use convection if you have that option. Bake for 45 minutes, until juices run clear.
Garnish with additional fresh parsley and/or dill.
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