This is such an easy recipe. Everything is simply placed in a roasting pan and slowly cooked in the oven, creating an amazing spicy, lemony flavor. Serve leftovers cold for lunch with a salad. Globe artichokes are an excellent source of dietary fiber, magnesium and the trace mineral chromium, which is important for balancing blood sugar.
SERVES: 6 • PREPARATION TIME: 10 MINUTES • COOKING TIME: 2 HOURS 30 MINUTES
NUTRITIONAL INFORMATION PER SERVING: PROTEIN 33.2G CARBOHYDRATE 1.4G, OF WHICH SUGARS 0.6G FAT 27.8G, OF WHICH SATURATES 7G CALS 387
1 tablespoon smoked paprika
1 teaspoon sumac
3 tablespoons olive oil
1 organic chicken, jointed
1 garlic bulb, separated into unpeeled cloves
2 lemons, quartered
1 thyme sprig
⅔ cup chicken stock
1 can (15-oz.) artichoke hearts, drained
ground black pepper
1 Heat the oven to 315°F.
2 Mix together the paprika, sumac and olive oil in a small bowl. Put the chicken pieces in a roasting pan and add the garlic cloves, lemon quarters and thyme. Pour the paprika oil over and rub it all over the chicken pieces. Drizzle the stock over and season with pepper. Cover the roasting pan with foil and roast 2 hours.
3 Remove the foil from the roasting pan and add the artichoke hearts. Turn up the oven to 400°F and roast 30 minutes longer until the chicken is tender and cooked through, then serve.
