artichoke chicken
EAT, Entrees, Recipes

Artichoke Chicken

This dish was inspired by Pinterest and a guest on The Chew, but I had to make so many changes for my allergies & lifestyle that it’s pretty much become my own. It’s easy to assemble and stick it in the oven. You do have to baste the chicken every 30 minutes, but oh the wonderful aromas you experience when you do!

The ingredients:

Preheat the oven to 350, halve your artichoke hearts, cut up your mushrooms (halves or quarters, depending on the size), rinse your tomatoes & carrots.

Put your sauce ingredients in a cup or bowl (olive oil, juice, vinegar, mustard, thyme, tarragon, basil – you’re really making a vinaigrette)

Then, emulsify them (a.k.a. mix them like crazy with a fork). It turns this interesting pink color.

Ok. Now assemble your other ingredients in the pan.

Put it in the oven, uncovered and baste ‘er every 20-30 minutes til she’s done and looks this purty! Ta-da!!

I served it with Sauteed Kale.

My tummy was so happy after I ate this. Hope yours will be, too! Enjoy.

Artichoke Chicken

  • Servings: 8
  • Difficulty: easy
  • Print


  • 3 1/2-4 pounds chicken thighs
  • 1 can artichoke hearts, halved
  • 1 pound baby carrots
  • 1/2 lb. (8 oz.) cremini mushrooms
  • 10 oz. grape tomatoes
  • 2 tablespoons olive oil
  • 1/4 cup cranberry juice (low or no added sugar recommended)
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon
  • 1 bay leaf
  • salt & pepper to taste


  1. Preheat oven to 350 degrees.
  2. Put chicken, skin side up (if applicable), in deep 9×13-inch pan (like a lasagna pan – I used a larger roasting pan). Distribute vegetables on top. Tuck bay leaf under chicken and vegetables. Sprinkle with salt & pepper to taste.
  3. Combine olive oil, cranberry juice, red wine vinegar, Dijon mustard, basil, thyme and tarragon. Pour over chicken and vegetables.
  4. Bake at 350 degrees for 1 1/2 hours, basting every 30 minutes.

  • CHICKEN – we used thighs with skin and bones. You can add or substitute legs. Or, use breasts and cut the baking time (check at 1 hour, and baste more often). The skin does add flavor, but also adds fat. Next time I might try boneless, skinless breasts and bast every 20 minutes.
  • MUSHROOMS – we used Baby Bellas because that’s what was available. Use any mushroom you like.
  • JUICE – the original recipe called for red wine. You can substitute any red juice (I recommend cranberry, pomegranate, or red or purple grape juice).

3 thoughts on “Artichoke Chicken”

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