Dill Chicken with Artichokes, Olives and Capers

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

2h 2
Easy Paleo Gluten Free Low Fat Low Carb No Refined Sugar Keto Passover Meat

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.

 

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1 Comment

Marcia Levinson •

What brand of canned artichokes do you use? I can't find any with a reliable hasgacha.