This is an easy and satisfying meal, simple enough for a weeknight or a cook ahead meal but nice enough for company!
Start by placing the artichokes, mushrooms and onions in a large baking dish, toss with a little avocado oil or coconut oil then spread them evenly in the dish.
I de-boned skin on chicken breasts and left the skin, I like the crispiness the skin brings to this party. You could remove it if you like. Before putting the chicken in the dish, I went ahead and cut each breast in half and seared it skin side down in a pan on the stove top. Medium high heat was used, and I only browned them a little, too much and the chicken skin will be overcooked when the chicken isn’t quite done. You can skip the searing if you like and should if you take the skin off.
While the chicken was searing I mixed the oil, red wine vinegar, red wine, herbs, garlic and mustard in a bowl, whisking to completely blend. See my cute red garlic press? It’s one of my favorite things.
I poured the mix all over the chicken and vegetables then put them in the oven to roast. Lovely scents soon were drifting through my house.
Here is the full recipe:
3 large bone in skin on chicken breasts (de-boned, skin left on) then cut in half
1 cup artichoke hearts, halved (canned is fine)
1 medium onion, cut into pieces same size as the artichokes
1 pound white button mushrooms halved
2 tablespoons brown mustard, use your favorite see in the photos that I used a blend
2-3 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red or white wine (you could also sub in chicken stock)
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
Pink Himalayan salt and pepper (to taste) or Celtic Sea Salt
Preheat oven to 350°F
Place the vegetables in a large baking dish and toss with a little of the oil to coat, you only need a little
Sear the chicken, skin side down for a couple of minutes to get a nice crust started on them, not too long, just barely browning. You can skip this step. Don’t do this if you have removed the skin.
Mix all remaining ingredients in a bowl and pour over the chicken and vegetables.
Bake 45 minutes to 1 hour, start checking the temperature of the chicken at 45 minutes, it should be 165° when it is done.