Artichoke and Black Olive Baked Chicken

Artichoke and Black Olive Baked Chicken

107

"Chicken breasts and drumsticks baked with artichoke hearts and black olives in white wine and chicken broth; a light seasoning of tarragon, salt and pepper provides a perfect finish to this savory Mediterranean-inspired dish."

Ingredients

1 h 10 m {{adjustedServings}} servings 737 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 737 kcal
  • 37%
  • Fat:
  • 41.2 g
  • 63%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 74.4 g
  • 149%
  • Cholesterol:
  • 223 mg
  • 74%
  • Sodium:
  • 1379 mg
  • 55%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken breasts and drumsticks in a 9x13 inch baking dish, bone side down. Spread artichokes and olives around chicken, then mix wine and broth together in a small bowl and pour mixture all over chicken. Sprinkle with tarragon and season with salt and pepper to taste.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through (juices run clear) and browned.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

107
  1. 143 Ratings

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Very tasty, fresh, and light. Different spin to a chicken recipe. I would not recommend this if you do not like olives, or an overall more sour type taste, but if you do then you should defini...

Make sure to rinse olives and artichokes. Add lots of capers and 4 to 6 cloves of fresh crushed garlic, double the chicken broth, change the wine to 2/3 a cup and add a little extra tarragon an...

I love this! I have a huge round baking dish that's quite unusual and I like to make this in that and put it in the center of the table when it's done. Guests find it pretty impressive looking,...