Cooking with the Bubba

#32- Bubba's Baked Chicken
Red onions, Greek olives and artichoke hearts make this two potato chicken dish special. A wonderful all-in-one meal for a chilly winter evening.

Ingredients (for 4 servings): 1 large red onion cut into 3/4 inch pieces, 8 peeled whole cloves of garlic, 1/2 cup pitted Calamata olives, 1 teaspoon fennel seeds, 1 tablespoon capers, 3 tablespoons lemon juice, fresh ground black pepper and salt to taste, 6 tablespoons olive oil, 2 medium sized yams cut into 1 to 2" chunks, 2 medium sized baking potatos cut similarly, 1 package frozen artichoke hearts, 8 boneless chicken thighs.

Cooking: Using a medium size baking pan, 18 X 9 X 2 is a good size, evenly place the chicken thighs. Now add the potatos followed by the artichokes, olives, onion pieces and garlic cloves. Top with fennel seed and capers and drizzle with olive oil and lemon juice. Salt and pepper to taste. Bake at 350 degrees for an hour.

Serve: From the baking pan to the plate. Couldn't be easier. HOME