3 cans of 14 oz / 400gr artichokes, drained and quartered
1½ cup sun dried tomatoes, drained
1½ cup olives
3 tablespoons fresh oregano leaves
4½ lb / 2 kg boneless, skinless chicken tights with the excess fat removed
For the sauce
½ cup extra virgin olive oil
3 teaspoons Dijon mustard
1 cup lemon juice
9 cloves garlic, minced
½ teaspoon ground cumin
½ teaspoon dried oregano
3 teaspoons paprika
3 teaspoons salt
1 teaspoon black pepper
Instructions
Preheat the oven to 375ºF / 190ºC.
In a baking dish add the yellow potatoes, artichokes, sin dried tomatoes, olives and oregano.
In a medium bowl whisk to combine the olive oil, Dijon mustard, lemon juice, garlic, cumin, dry oregano, paprika, salt and pepper.
Drizzle half of the sauce mixture over the potato mixture and gently toss. Place into the oven and bake uncovered to allow the potatoes to partially cook – about 15 min.
Remove the potato from the oven and give it another toss. Next place the chicken on the top of the potatoes mixture and using a pastry brush, brush the remaining sauce over the chicken tights.
Transfer back into the oven and continue to bake until the chicken is cooked through and the potatoes are fork tender – 40 min.
