Lemon & Artichoke Roasted Chicken | Zupan’s Recipes

Ingredients

• 1 cup Durant Olive Mill Lemon Fused Olive Oil
• 1/4 cup red wine vinegar
• 1/4 cup chicken broth
• 3 cloves garlic, minced
• 2 tbsp Dijon mustard
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes
• 12 pieces (about 4 1/2 lbs) bone-in chicken parts (thighs and legs are best), pat dry
• 1 cup white button mushrooms, halved
• 1 (14oz) can or 1 cup artichoke hearts, drained and halved
• 1/2 medium onion (any kind), cut into chunks
• 1 lemon, slice
• Fresh herbs (rosemary, thyme, parsley) for garnish, optional