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Preheat the oven to 375 degrees F.
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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.
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Spread the chicken in a single layer on a baking sheet.
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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.
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Roast the chicken for 30-40 minutes until done (depending on the size and cuts of chicken you chose).
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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.
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Put a teaspoon of chunky salsa onto each chicken piece and serve.