Looking for a scrumptious easy weeknight family dinner?! Hope you will try this Lemon + Oregano + Herb Roasted Chicken With Artichoke Hearts + Sun-Dried Tomatoes!

The key to this recipe is the marinade. It’s a mix of olive oil, balsamic vinegar, fresh lemon juice, fresh oregano and thyme, and garlic paste from Amore Brand.The chicken marinates all night too. Once the chicken has marinated . All that’s left to do is roast it and pour a delicious herb, garlic, and sun-dried tomato infused butter over it made with Amore’s pastes!

Serve the chicken with the ready-to-eat Artichoke Hearts and Sun-Dried tomatoes from Amore Brand. Just place the veggies all around the freshly roasted chicken and they will absorb the warmth and flavors and become one with the dish! You can serve this with an arugula salad or some roasted potatoes with the herb, garlic, and sun-dried tomato butter too !

I love AMORE’s imported veggies because they are made with the highest quality ingredients from the Mediterranean region! They are incredibly versatile as recipe ingredients, hors d’ oeuvres, or ready to eat right out of the resealable package! So incredibly simple and just the most delicious thing ever!

RECIPE

Ingredients

1 (3 1/2 to 4 pounds) whole chicken or chicken pieces

1/4 cup olive oil

3 tablespoons balsamic vinegar juice + zest of 1 lemon

1/4 cup fresh oregano

chopped 2 tablespoons fresh thyme

chopped 2 teaspoons

Amore Garlic Paste

Pinch of crushed red pepper flakes kosher salt and pepper

Amore ‘s Sun-Dried Tomatoes ( 1 pouch)

Amore’s Artichoke-Hearts ( 1 pouch)

For the butter:

1/2 butter ( 1 stick) melted

1 squirt of these pastes from Amore (sundried tomato, garlic, and herb)

Instructions

If using a whole chicken, remove the chicken giblets. Pat the outside dry. Place the chicken on a cutting board, breast side down, so that the chicken's back is facing up. Using a pair of sharp kitchen scissors, cut closely along either side of the backbone. Remove the bone and discard. Turn the chicken over so the breast is now facing up and press down firmly on the breast and flatten the chicken. Place the chicken in a resealable bag.

In a small bowl, whisk together the olive oil, balsamic vinegar, lemon zest + juice, oregano, thyme, garlic, and crushed red pepper flakes.

Pour the marinade over chicken, rubbing the marinade all over the chicken skin.

Seal the bag and place in the fridge for 1-2 hours or preferably overnight.

Roast the chicken in the oven at 350 for 55 minutes.

Then pour a delicious herb, garlic , and sun dried tomato infused butter over it!

Then serve the chicken with the ready-to-eat Artichoke Hearts + Sun-Dried Tomatoes! Just place all the veggies all around the freshly roasted chicken and they will absorb the warmth and flavors and become one with the dish.