Slow-Roasted Chicken with Artichokes, Peas, Tomatoes, and Potatoes | TouchWood Editions

Ingredients

• 4 globe artichokes
• 1 lemon, halved
• 1 tbsp plain flour
• 1 tbsp freshly squeezed lemon juice
• olive oil
• 4 chicken legs or 6 chicken thighs
• 2 red onions, quartered then sliced
• 2 ¼ lbs (1 kg) ripe tomatoes, peeled, seeded and finely chopped; or 400 g canned chopped tomatoes
• 1 tsp sugar
• 1 handful of fresh parsley, chopped
• 1 tsp salt
• ¼ tsp pepper
• 2 ¼ lbs (1 kg) potatoes, peeled and quartered
• 3 ½ cups frozen peas or 7 cups fresh peas