Baked Chicken and Marinated Artichoke Hearts

Serve over a bed of fettuccine with a vinaigrette dressed salad on the side, and you have a nice and easy complete meal :-)



  • 2 lbs. chicken thighs
  • 1 (14.75 oz.) jar marinated artichoke hearts, not drained
  • lemon juice, to taste
  • fresh Parmesan, finely shredded, to taste


Combine the chicken pieces and artichoke hearts with the artichoke marinade in a bowl, cover, and refrigerate for 2 hours, turning once.

Preheat oven to 325 degrees F.

Place chicken, artichoke hearts, and artichoke marinade in a baking dish and bake, covered, until chicken juices run clear, about 25 to 35 minutes.

Place chicken, artichokes, and baked artichoke marinade to taste over a bed of fettuccine. Drizzle with lemon juice and sprinkle with finely shredded Parmesan just before serving.

By Deeli from Richland, WA


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