Rosemary Chicken & Artichoke Bake
Quick and easy. A perfect dish to prepare in the morning, and have ready for dinner in just 20 minutes!
4 boneless & skinless breasts of chicken – washed, fat trimmed and cut into 2” cubes
4-5 medium sized red potatoes, washed and cut into ½” cubes
1 (14 ounce) can of artichokes, drained and cut in large chunks
¼ pound of mushrooms, stemmed and cut into large chunks
3 tablespoons of lemon juice
2 tablespoons of extra-virgin
2-3 teaspoons of fresh chopped rosemary
Salt and pepper to taste
Combine the chicken cubes, potatoes, artichokes and mushrooms in a large bowl.
In a small bowl mix together the remaining ingredients. Pour on top of the chicken and vegetables. Cover tightly and refrigerate for at least 1-2 hours.
Preheat oven to 450 degrees.
Transfer the chicken and veggies to a large baking dish, making sure the ingredients sit in a single layer. Bake for 20-25 minutes, or until the chicken juices run clear when cut into.
Serves 4.