Baked Chicken with Red Skin Potatoes and Artichokes


Served over orzo.

I can’t remember where this recipe came from.  I found it in my recipe book hand written by me; so it’s either a recipe  my mom told me over the phone or I saw it on the Food Network.  The recipe calls for herbs that are flavors from the Mediterranean, particularly Italy, so I am categorizing this as a Mediterranean dish.  This is a very simple and healthy dish that is made with fresh, simple ingredients.  It is low in fat and it has a higher carbohydrate count because of the potatoes, but the protein from the chicken helps to balance that out.


Pre-heat oven to 450° F.

  • 4 boneless and skinless chicken breasts
  • 8-10 baby red skin potatoes, cut in half
  • 1 glass of white wine
  • 1 cup/1 can chicken stock
  • 2 cans artichoke hearts
  • 2 cloves garlic, chopped
  • 2 tbs fresh oregano, use dried if you don’t have fresh
  • 2 tbs fresh thyme
  • 2-3 tbs olive oil
  • salt and pepper

In a large pan with olive oil, place chicken in and salt and pepper on each side. Cook chicken until golden brown on each side. Remove from pan and set aside.

Add the halved potatoes, garlic, oregano, thyme and a little more salt and pepper to the same pan the chicken was cooking in.

Cook potatoes for about 5 minutes, then add the white wine and the chicken stock.

Place chicken back into the pan. Place in oven for about 25-30 minutes.

After 25-30 minutes, pull pan out of the oven. The liquid should be reduced by half.

Stir in artichoke hearts and serve over rice or orzo.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s