Categories: Poultry- Chicken

Ingredients

• 1 chicken, cut into 8 pieces
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 1/3 cup fresh lemon juice, plus more for drizzling
• 1/4 cup chopped parsley
• 2 tsp. lemon zest
• 1 tsp. salt
• 1/2 tsp. black pepper
• 12 baby artichokes

Directions

1. Pat chicken dry and place in a large resealable plastic bag. Whisk olive oil, lemon juice, parsley, lemon zest, 1/2 tsp. salt and the pepper. Pour half over chicken, making sure to coat each piece. Seal and marinate 30 minutes at room temperature.
2. Meanwhile, heat grill or grill pan to medium. Trim stems and cut off top third of artichokes; peel off several layers of leaves until light green part is visible. Slice in half and toss in remaining marinade.
3. Grill artichokes over medium heat 8 to 10 minutes, flipping once, until it reaches 165 degrees on an instant-read thermometer.
4. Season chicken and artichokes with 1/2 tsp. salt, if desired, drizzle with more olive oil and lemon juice.

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