Here is a Mediterranean recipe for chicken from London's, Stevie Parle that I have adapted to be even faster and easier. Plus, it's all Paleo.
Ingredients
1 can/tin of artichoke hearts
2 lemons, thickly sliced
2 onions, thickly sliced
1 head of garlic, peeled and broken into cloves
1 teaspoon sage
2 teaspoons thyme
2 teaspoons chopped parsley
2 handfuls of pitted olives, black or green
Olive oil
1/2 cup white wine
Directions
- Preheat oven to 200C/400
- In a roasting pan, spread out the sliced onions, lemons and garlic cloves. Then add the thyme, sage, olives and artichoke hearts on top.
- Place pieces of chicken on top of that - whatever pieces you prefer - but I think thighs are the nicest and season with salt and pepper and some paprika or cayenne pepper for colour is also good but not essential.
- Drizzle olive oil over the chicken. Then add the white wine
- Place in the oven and cook for 45 minutes
- Scatter the chopped parsley over the dish - or skip it. I do it because it makes it look better and because I like parsley but it's not essential
