4 boneless, skinless chicken breasts
2 lbs red bliss potatoes, peeled (if desired) and quartered
2 cups artichoke hearts (I used frozen)
1 clove garlic, minced
2 bay leaves
1/4 cup olive oil
2 cups chicken broth
Juice of 2 lemons
1/2 tsp dried oregano
salt and pepper to taste
1. Preheat oven to 350°F. Lightly grease the bottom of a baking dish.
2. Toss potatoes, bay leaves, garlic and artichoke hearts in olive oil and layer in the bottom of the baking dish.
3. Sear chicken on both sides and place in the baking dish.
4. Combine chicken broth and lemon juice and pour over ingredients in dish. Sprinkle with oregano, salt and pepper. Cover with foil and bake 1 hour. Remove foil and bake until potatoes are tender and lightly browned, about another 30 minutes. Stir occasionally and add a little water if liquid evaporated before potatoes are done. Remove bay leaves before serving.