Roast Lemon Chicken with Artichokes, Tomatoes and Peppers



4 to 6 servings



1 (5 lbs.) roasting chicken
Salt and pepper, to taste
1 lemon, halved and seeded
3 tbsp. olive oil
1 can artichoke hearts, drained
3 cloves garlic, chopped
1 md. yellow onion, chopped
1 tsp. salt
1 can (14-1/2 oz.) tomato puree
1 jar (12 oz.) roasted red peppers, drained


Heat oven to 375°F. Season chicken inside and out with salt and pepper. Place chicken in a roasting pan, breast side up. Squeeze lemon halves in the cavity and place halves inside the cavity. Rub 1 tablespoon of the olive oil on the outside of the bird.

In a food processor combine remaining 2 tablespoons olive oil with remaining ingredients. Pulse several times so mixture is chunky but not pureed. Pour the sauce over the chicken. Roast approximately 1 hour and 15 minutes or until a meat thermometer registers 170°F. (Juice should run clear when a knife is inserted in the leg thigh joint.)

Author's Comments

When I tested this recipe on my family they absolutely loved it (and they ALWAYS tell me when they don't)!

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