Ingredients:
4 lbs. chicken legs, thighs, breasts w/ skin1 cup artichoke hearts, halved (canned)
1 medium onion, cut into pieces same size as the artichokes
1 pound white button mushrooms (halved or quartered)
2 tablespoons brown mustard
3 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red or white wine
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
kosher salt and pepper (to taste)
Directions:
Preheat oven to 375F.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 with kosher salt & pepper. Could use lemon pepper too.
Bake about 55-60 minutes, basting the pieces twice throughout the cooking. Could be served over butter noodles, rice, or just on its own!
