Oven-Baked Chicken with Artichokes and Potatoes

Method

1. Preheat the oven to 220°C (static mode). Crush 1-2 garlic cloves with the skin on and place them in a baking dish. Add olive oil and the chicken pieces. Season with salt, pepper, and add a little olive oil. If desired, add some chili. Add dried rosemary and sage (dried preferred to avoid bitterness). Pour in half a glass of dry white wine. Mix well to coat everything.
2. Place the baking dish in the preheated oven and cook the chicken for 10 minutes.
3. Meanwhile, prepare the artichokes: remove the outer tough leaves, cut off the tips, and trim the stem. Remove the choke (fuzzy center) with a small knife. Cut each artichoke heart into quarters. Place in a bowl of cold water with lemon juice to prevent oxidation.
4. Peel the potatoes and cut them into wedges of similar size to the artichoke quarters. Place in cold water.
5. In a large bowl, combine the artichoke quarters and potato wedges. Add a drizzle of olive oil, dried rosemary, dried sage, a little salt, and 1-2 crushed garlic cloves. Mix well.
6. After 10 minutes, remove the chicken from the oven. Add the seasoned vegetables to the baking dish. Gently mix with a wooden spoon to distribute everything evenly.
7. Return the dish to the oven and continue cooking for another 45 minutes. Halfway through, cover the dish loosely with aluminum foil (not touching the food) to create steam and help the potatoes cook.
8. Total cooking time is about 1 hour to 1 hour 15 minutes. The dish is ready when the potatoes are tender; the chicken should be cooked through.
9. Remove the garlic cloves before serving. Serve immediately.