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Marinated Chicken, Potatoes, and Pancetta

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Submitted by: dahan2444618

 

Chicken marinated in lemon, rosemary, and white wine, then roasted with pancetta, potatoes and artichokes.
 

Ingredients

  • 8 free range or organic chicken breasts
  • rind of 1 lemon
  • 2 heaping tbsp chopped fresh rosemary
  • 4 Tbsp white wine vinegar
  • 4 Tbsp olive oil
  • 5 oz fruity dry white wine
  • 4 garlic cloves crushed
  • 3 tsp dried oregano
  • 1 (about 12oz) jar of marinated artichokes
  • Sea salt and pepper
  • 1 lb new potatoes
  • 1/2 lb pancetta chopped

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Method

Mix the lemon rind, rosemary, oregano, vinegar, wine, garlic, and 4 tbsp oil, four of the artichokes in a plastic bag. Marinate the chicken in the bag for at least 1 hour, or up to 1 day ahead of cooking. Halve new potatoes and boil for about 10 minutes until al dente. Drain artichokes from oil. Remove chicken from marinade and reserve marinade. Put chicken in a roasting pan and scatter potatoes, artichokes, and pancetta around the chicken. Pour the marinade over the chicken. Bake 30-40 minutes at 375 degrees until lightly browned and serve.

 

Notes:

 

Number of Servings: 8

 

Submitted by: dahan2444618 ()

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