Lemon and Artichoke Oven Roasted Chicken | Food Stuff

Ingredients

• 1 (14 oz.) can or 1 cup artichoke hearts, drained and halved
• 2 Tablespoons Dijon or brown mustard
• 10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry
• Fresh herbs (rosemary, thyme, parsley), for garnish, optional
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 lemon, sliced
• 1/4 cup olive oil
• 1/2 medium onion (any kind), cut into chunks
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup red or white wine (or chicken broth)
• 1 cup white button mushrooms, halved
• 1/4 cup Holland House Red Wine Vinegar