Roast Lemon Chicken with Artichokes, Tomatoes and Peppers
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Ingredients
| 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 |
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Instructions
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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