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🍽️ Chicken Thighs with Tomato-Artichoke Vegetables and Gremolata

335 kcal · 30 min · 4 servings

Ingredients

• Lemons 1 pc
• Chicken breast fillets 600 g
• Salt pinch
• Pepper, black ground pinch
• Artichoke hearts 260 g
• Onions, yellow 2 pc
• Garlic cloves 1 pc
• Vine tomatoes 10 pc
• Thyme, fresh 20 g
• Rosemary, fresh 20 g
• Olives, green 50 g
• Capers 3 tbsp
• Olive oil 6 tbsp
• Parsley, fresh 30 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Thoroughly rinse the lemon.
3. 3. Finely grate about one teaspoon of lemon zest.
4. 4. Cut the lemon in half and squeeze out the juice.
5. 5. Rinse the chicken meat.
6. 6. Pat the meat dry with a kitchen towel.
7. 7. Rub the meat with the lemon juice, salt, and pepper.
8. 8. Set the meat aside to let the flavors infuse.
9. 9. Place the artichoke hearts in a colander.
10. 10. Let the artichokes drain well.
11. 11. Cut the artichokes in half.
12. 12. Halve the onions and garlic.
13. 13. Peel the onions and garlic.
14. 14. Dice the onions and garlic finely.
15. 15. Rinse the tomatoes.
16. 16. Remove the stem area from the tomatoes.
17. 17. Slice the tomatoes into thick slices.
18. 18. Rinse the thyme and rosemary sprigs.
19. 19. Dry the herbs thoroughly.
20. 20. Arrange the artichokes, tomatoes, onions, garlic, olives, and capers in a baking dish.
21. 21. Add the thyme and rosemary sprigs to the vegetable mixture.
22. 22. Season the vegetables with salt and pepper.
23. 23. Drizzle four to five tablespoons of oil over the vegetables.
24. 24. Place the chicken meat on top of the vegetables.
25. 25. Place the baking dish on the middle rack of the oven.
26. 26. Bake the dish for about 45 minutes.
27. 27. Rinse the parsley.
28. 28. Shake the parsley dry.
29. 29. Remove the coarse stems from the parsley.
30. 30. Finely chop the parsley.
31. 31. Mix the chopped parsley with the lemon zest.
32. 32. Season the mixture with a little salt and pepper.
33. 33. Add a little olive oil if desired.
34. 34. Take the baking dish out of the oven.
35. 35. Plate the chicken and vegetables.
36. 36. Sprinkle the dish with the gremolata.

Nutrition per serving

• kcal: 335
• Protein: 35 g · Fett/Fat: 18 g · Carbs: 14 g