Artichoke and Black Olive Baked Chicken

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.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 737 Calories

Ingredients

• salt and pepper to taste
• 1 tablespoon chopped fresh tarragon
• ½ cup chicken broth
• ½ cup dry white wine
• 1 (15 ounce) can black olives, drained
• 4 1/2 breast, bone ins bone-in chicken breast halves, with skin
• 6 drumsticks chicken drumsticks
• 2 (6.5 ounce) jars marinated quartered artichoke hearts, drained

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 3

Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through (juices run clear) and browned.