Marinated Chicken, Potatoes, and Pancetta

Chicken marinated in lemon, rosemary, and white wine, then roasted with pancetta, potatoes and artichokes.

Ingredients:

• 8 free range or organic chicken breasts
• rind of 1 lemon
• 2 heaping tbsp chopped fresh rosemary
• 4 Tbsp white wine vinegar
• 4 Tbsp olive oil
• 5 oz fruity dry white wine
• 4 garlic cloves crushed
• 3 tsp dried oregano
• 1 (about 12oz) jar of marinated artichokes
• Sea salt and pepper
• 1 lb new potatoes
• 1/2 lb pancetta chopped

Directions:

Mix the lemon rind, rosemary, oregano, vinegar, wine, garlic, and 4 tbsp oil, four of the artichokes in a plastic bag. Marinate the chicken in the bag for at least 1 hour, or up to 1 day ahead of cooking. Halve new potatoes and boil for about 10 minutes until al dente. Drain artichokes from oil. Remove chicken from marinade and reserve marinade. Put chicken in a roasting pan and scatter potatoes, artichokes, and pancetta around the chicken. Pour the marinade over the chicken. Bake 30-40 minutes at 375 degrees until lightly browned and serve.

Number of Servings: 8