Recipe for Chicken with Potatoes Artichokes, Olives and Garlic 
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Yield:
1
Ingredients:
Amount Ingredient
2 tbl olive oil
1 x chicken (about 3 pounds), cut up, or 3 pounds chicken pieces
2 lb russet potatoes, peeled, cut into wedges
1 x red onion, halved, sliced
1 x (10-ounce) package frozen artichoke hearts
1 x (8-ounce) jar pitted Kalamata olives, drained
5 x cloves garlic
1 tsp dried oregano
1 tsp salt
Freshly ground pepper to taste
2 x lemons
Instructions:
Instructions: Heat olive oil in large Dutch oven over medium-high heat. Brown chicken in batches on all sides, about 5 minutes a batch.

Add potatoes, onion, artichoke hearts, olives, garlic cloves, oregano, salt and pepper. Cut 1 of the lemons into wedges; add to pan. Squeeze juice from the other lemon over all. Discard lemon.

Cover and cook in oven for 1 hour. Remove lid. Cook until chicken is browned and vegetables are tender, stirring vegetables and turning chicken pieces occasionally, about 30 more minutes.

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