Recipe By Buckwheat Queen
Published May 16th
Prep 20m Cook 45m Additional 1h 30m Ready In 1h 95m
Servings 4 servings Calories 504.8

Chicken is marinated in zhug, a spicy green sauce, then baked in the oven with olives, artichokes, and sun-dried tomatoes for a flavorful dinner or Sunday lunch. Serve with couscous or rice.

Recipe Ingredients

  • ¾ cup zhug sauce, divided
  • 1 boneless chicken breast
  • 2 chicken legs, bone-in and skin-on
  • 2 bone-in chicken thighs with skin
  • 2 whole artichokes
  • ½ lemon, juiced
  • ½ cup pitted Kalamata olives, drained
  • ½ cup marinated sun-dried tomatoes, drained

Cooking Directions

  1. 1 Spread 1 1/2 tablespoons zhug sauce over each piece of chicken. Allow to marinate in the refrigerator for at least 1 hour. Remove from fridge about 30 minutes before cooking so chicken is at room temperature.
  2. 2 Remover the outer leaves from artichokes to expose the core leaves and hearts. Cut artichokes into quarters. Put them into a bowl, cover with water, and add lemon juice. Mix artichokes around and set aside.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Place marinated chicken into a deep baking dish. Drain artichokes and add them around the chicken, pushing them down to keep them from being exposed and drying out. Top with olives and sun-dried tomatoes.
  5. 5 Bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

  • Calories 504.8
  • Carbohydrate 17.4 g
  • Cholesterol 119.5 mg
  • Fat 32.3 g
  • Fiber 5 g
  • Protein 38.5 g
  • Saturated Fat 5 g
  • Sodium 714.4 mg
  • Sugar 0.6 g

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Chef's Notes

Get the recipe for Zhug, a spicy condiment made with parsley, cilantro, garlic, chiles, and spices.
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