roasted chicken with artichokes and sun-dried tomatoes
This chicken — I’ve been dying to share the recipe with you ever since I made it this weekend for Rosh Hashanah, the Jewish New Year celebrations. It is, by far, my favorite recipe for roasted chicken parts so far. It’s sweet yet savory, is full of some of my favorite herbs, comes topped with sliced artichokes and sun-dried tomatoes for even more goodness, and is so aromatic that it will fill your kitchen with the most delectable smell while roasting in the oven. Need I say more or shall we dig in already?
I am generally put off by recipes that require marinating ingredients for 24 hours prior to cooking. Who wants to have to think about what you can have for tomorrow night’s dinner while you’re trying to plan what to cook for tonight? But when it comes to roasting chicken parts, I am a firm believer that the day-long marination makes all the difference. So please, dear reader, don’t be scared by the total time of 26 hours that it takes to make this recipe.
It literally takes less than 10 minutes to put the marinade together, then all you’ll need to do the next day is add 2 more ingredients (1 more minute), bake the chicken (around 2 hours where you’ll have plenty of time to work on other stuff), and fry the artichoke and sun-dried tomato topping (15 minutes) while the chicken is cooking in the oven. It’s the perfect dish to serve for big dinner parties as you don’t need to do much, except sit back and relax while the marinade works its magic and flavors your chicken as it cooks until perfection.
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- ½ cup red wine vinegar
- ½ cup olive oil
- ½ cup fresh oregano, chopped
- ¼ cup fresh parsley, chopped
- 3 garlic cloves, minced
- Salt and pepper to taste
- 3 bay leaves
- 1 cup pitted black olives, sliced in half
- 1 large chicken, sliced into parts, skin removed
- ¾ cup brown sugar
- 1 cup dry red wine
- 1 tablespoon margarine
- 1 tablespoon olive oil
- 3 shallots, chopped
- 1 cup sun-dried tomatoes, sliced in half
- 1 ½ cup canned artichoke bottoms, sliced in quarters
- Take a big rectangular Pyrex or roasting dish and combine the red wine vinegar, olive oil, oregano, parsley, garlic cloves, salt, pepper, bay leaves and black olives. Add the chicken pieces on top and cover the Pyrex with plastic wrap. Refrigerate and let the chicken marinate for 24 hours.
- The next day, preheat the oven to 180°C/350°F. Sprinkle the brown sugar over the chicken pieces and pour the red wine over them. Mix to combine. Cover the Pyrex with aluminium foil and bake for 1 hour and 30 minutes until completely soft. Uncover and let the chicken pieces roast for 15 minutes until golden before turning them and letting the other side roast too.
- While the chicken is cooking, make the artichoke and sun-dried tomato topping. In a large skillet, melt the margarine with the olive oil over high heat. Fry the shallots until translucent, about 5 minutes, then add the sun-dried tomatoes and artichoke bottoms.
- Add the sun-dried tomato and artichoke topping over the chicken pieces, cover the Pyrex and reheat all together for 10 more minutes.