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Lemon Artichoke Garlic Roast Chicken with Salsa

Lemon Artichoke Garlic Roast Chicken with Salsa

This Lemon Artichoke Garlic Roast Chicken with Salsa recipe is a fresh take on roast chicken. Chicken drumsticks are roasted till perfection with lemon slices, chili peppers, garlic, and artichokes, which are then blended into a flavorful salsa to serve with the tender chicken.

Course Main Dish
Cuisine American
Keyword chicken with salsa, garlic roast chicken, lemon and artichoke chicken
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 665 kcal
Author Mahy

Ingredients

  • 4 pounds chicken drumsticks
  • 1 head garlic peeled
  • 2 tablespoons capers
  • 2 anchovy fillets (may be substituted with 2 tablespoons of light soy sauce)
  • 1 tablespoon allspice
  • 2 tablespoons sumac spice
  • 1/4 cup fresh parsley leaves
  • 1 tablespoon dried oregano leaves
  • 1/2 teaspoon salt (or to taste—use less if using soy sauce)
  • 1/2 teaspoon black pepper
  • 1 lemon juiced
  • 1/4 cup extra virgin olive oil
  • 1 lemon sliced
  • 4 artichokes sliced
  • 1 head garlic whole cloves peeled
  • 1 large onion sliced
  • 2 hot peppers (your favorite type)
  • 6 fresh thyme sprigs
  • 1/2 cup fresh herbs minced (parsley, cilantro, mint, thyme—or your favorite)
  • 1/4 cup olive oil
  • 1 pinch salt and pepper
  • 1 pinch sumac

Instructions

  1. Preheat the oven to 375 degrees F.
  2. In a food processor, pulse the garlic, capers, anchovies (or soy sauce), spices, lemon juice and olive oil until smooth and toss the chicken with this mixture evenly.
  3. Spread the chicken in a single layer on a baking sheet.
  4. Take the sliced lemons, artichokes, peeled garlic cloves, onion and chill peppers and evenly place them between the chicken, under the chicken and over the chicken pieces.
  5. Roast the chicken for 30-40 minutes until done (depending on the size and cuts of chicken you chose).
  6. Let the chicken and veggies cool for a few minutes and then remove the garlic cloves and mash them gently in a bowl. Chop the roasted lemon and artichoke slices and add them to the mashed garlic, then chop the roasted onions and peppers and add them too. Add the fresh herbs, seasoning and olive oil to the salsa and mix it well.
  7. Put a teaspoon of chunky salsa onto each chicken piece and serve.

Recipe Notes

 

  • Let's talk sumac: If you’re not familiar with this spice, it’s deep dark red in color and has a strong lemony tangy taste. You’ll find sumac in the spice section of most grocery stores, ethnic stores or online.
  • I strongly recommend you use sumac in this roast chicken with salsa recipe, but if you can’t for any reason, lemon zest may be substituted.
  • Let the chicken rest, while you make the salsa. This gives the juices time to reabsorb into the meat and stay there while you cut it.
Nutrition Facts
Lemon Artichoke Garlic Roast Chicken with Salsa
Amount Per Serving
Calories 665 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 7g44%
Cholesterol 187mg62%
Sodium 575mg25%
Potassium 1099mg31%
Carbohydrates 25g8%
Fiber 9g38%
Sugar 4g4%
Protein 45g90%
Vitamin A 460IU9%
Vitamin C 60mg73%
Calcium 155mg16%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.