This dish was inspired by Pinterest and a guest on The Chew, but I had to make so many changes for my allergies & lifestyle that it’s pretty much become my own. It’s easy to assemble and stick it in the oven. You do have to baste the chicken every 30 minutes, but oh the wonderful aromas you experience when you do!
Preheat the oven to 350, halve your artichoke hearts, cut up your mushrooms (halves or quarters, depending on the size), rinse your tomatoes & carrots.
Put your sauce ingredients in a cup or bowl (olive oil, juice, vinegar, mustard, thyme, tarragon, basil – you’re really making a vinaigrette)
Then, emulsify them (a.k.a. mix them like crazy with a fork). It turns this interesting pink color.
Ok. Now assemble your other ingredients in the pan.
Put it in the oven, uncovered and baste ‘er every 20-30 minutes til she’s done and looks this purty! Ta-da!!
I served it with Sauteed Kale.
My tummy was so happy after I ate this. Hope yours will be, too! Enjoy.