Ingredients
- ¾ cup zhug sauce, divided
- 1 boneless chicken breast
- 2 chicken legs, bone-in and skin-on
- 2 bone-in chicken thighs with skin
- 2 whole artichokes
- ½ lemon, juiced
- ½ cup pitted Kalamata olives, drained
- ½ cup marinated sun-dried tomatoes, drained
Why This Dish Is Hard To Resist
Cooking Advice
- Use fresh herbs for the sauce to get the best bright and zesty taste.
- Adjust the spice level by adding more or less chili according to your preference.
Step 1
Spread about a tablespoon and a half of zhug sauce over each piece of chicken. Pop the chicken in the fridge to marinate for at least an hour. When you're ready to cook, take it out about 30 minutes beforehand so it can come up to room temperature.
Step 2
While the chicken is marinating, prepare your artichokes. Peel away the tough outer leaves until you reach the softer core leaves and hearts. Cut the artichokes into quarters and toss them in a bowl filled with water and a squeeze of lemon juice. Give them a good stir and set them aside to keep them from browning.
Step 3
Preheat your oven to 400°F (200°C). Place the marinated chicken in a deep baking dish. Drain the artichokes and nestle them around the chicken, pressing them down a bit so they stay moist and don’t dry out. Scatter olives and sun-dried tomatoes over everything for extra flavor.
Step 4
Bake everything uncovered for about 45 minutes, or until the chicken is cooked through and no longer pink inside. If you have a meat thermometer, aim for 165°F (74°C) in the thickest part of the chicken. Once it’s done, let it rest a few minutes before serving.
