• 1 whole chicken, cut into portions
• 1 COOK at HOME cooking sauce for Lemon Roast Chicken
• 50ml olive oil (about 3 tablespoons olive oil)
• 50ml white wine
• 150ml water (about ½ cup)
• 500g artichoke hearts (fresh or frozen)
• 2 carrots, cut into cubes
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• Zest of 1 lemon
• Coarsely ground pepper
1. Preheat the oven to 180° C.
2. In a pan, place the chicken pieces along with the carrots and the onion.
3. Pour over the entire COOK at HOME cooking sauce, add about ½ cup of water (150ml) and stir well, so it covers everything.
4. Roast in the oven covered with aluminum foil for 30-35 minutes until the chicken is cooked.
5. Uncover, add the artichokes and continue baking for another 35-40 minutes.
Serving suggestion
Serve the chicken and the artichokes and sprinkle with lemon zest along with coarsely ground pepper.
• 1 whole chicken, cut into portions
• 1 COOK at HOME cooking sauce for Lemon Roast Chicken
• 50ml olive oil (about 3 tablespoons olive oil)
• 50ml white wine
• 150ml water (about ½ cup)
• 500g artichoke hearts (fresh or frozen)
• 2 carrots, cut into cubes
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• Zest of 1 lemon
• Coarsely ground pepper
