Chicken with Zhug Sauce

Ingredients

• ¾ cup zhug sauce, divided
• 1 boneless chicken breast
• 2 chicken legs, bone-in and skin-on
• 2 bone-in chicken thighs with skin
• 2 whole artichokes
• ½ lemon, juiced
• ½ cup pitted Kalamata olives, drained
• ½ cup marinated sun-dried tomatoes, drained

Step 1

Spread about a tablespoon and a half of zhug sauce over each piece of chicken. Pop the chicken in the fridge to marinate for at least an hour. When you’re ready to cook, take it out about 30 minutes beforehand so it can come up to room temperature.

Step 2

While the chicken is marinating, get the artichokes ready. Peel off the tough outer leaves until you reach the tender core leaves and hearts. Cut the artichokes into quarters, then toss them into a bowl with some water and a squeeze of lemon juice to keep them from browning. Give them a quick stir and set them aside.

Step 3

Preheat your oven to 400°F (200°C). Place the marinated chicken in a deep baking dish. Drain the artichokes and nestle them around the chicken, pressing them down a bit so they stay moist while cooking. Scatter olives and sun-dried tomatoes over everything.

Step 4

Bake everything uncovered for about 45 minutes, or until the chicken is cooked through and the juices run clear. To be sure, check that the internal temperature hits 165°F (74°C) with a meat thermometer. Then, it’s ready to serve!