1 whole chicken cut up or in 4 chicken breast 1/2′s skin on, bone in
1/4 c sweet vermouth or white wine
12 oz. jar of artichoke hearts, don’t drain (we are using the oil they’re packed in)
juice of 1 lemon
1 (6.4oz) jar of green olives, pitted not stuffed, drained
2 sprigs of fresh rosemary, leaves off
salt & pepper to taste
1 lemon sliced
Preheat oven to 375 Fahrenheit
Place chicken in a baking dish, Put all ingredients around the chicken in the baking dish, topping the pieces off with lemon slices. Bake for 45min-1 hr. or until the chicken is golden & juices run clear.
*DIVA NOTE* Remember we are draining the olives so we aren’t using the brine but we are using the oil that the artichokes are packed in, so just empty the jar into the dish.