The Chew's Baked Artichoke Chicken

4 lbs. chicken legs and thighs, w/ skin (I used a chicken cut up, including breasts)

1 cup artichoke hearts, halved (canned is fine)

1 medium onion, cut into pieces same size as the artichokes

1 pound white button mushrooms (halved or quartered)

2 tablespoons brown mustard

2-3 cloves garlic, minced

1/4 cup olive oil

1/4 cup red wine vinegar

1/4 cup red or white wine (you could also sub in chicken stock)

1/4 teaspoon dried basil

1/4 teaspoon dried thyme

1/4 teaspoon dried tarragon

1 bay leaf

kosher salt and pepper (to taste)

How to make it:

Preheat oven to 350F-375F, depending if you like crispy skin or not.

Place artichokes, onions and mushrooms on the bottom of a big pan.

Place chicken pieces on top of the vegetables.

Mix the mustard with the rest of the ingredients and pour over chicken.

Season w/ kosher salt & pepper.

Bake about 1 hour, basting the pieces once or twice.

Dinner is served!

Thank you Regina for letting me know about the recipe!