Lemon chicken with artichokes, fennel and potatoes.

Leslie has been a bit under the weather and she asked me to cook her dinner last night. She found a recipe she wanted to try. She hasn't been eating much of late and I was happy to cook her some protein.

Here is the recipe for lemon roasted chicken with artichokes, potatoes and fennel.

I was reasonably faithful to the script, added some garlic of course. I used the olive oil that was in the marinated artichokes. Didn't have fresh parsley but did have fresh thyme. I went with yukon gold instead or purple fingerlings, delicious if chromatically lacking.

I did a two minute broil at the end and the skin crisped up beautifully.

Had one snafu when I tried to one hand the tray out of the oven to add the vegetables, fifteen minutes in and the liquid spilled and tipped and I burnt my upper arm a tad.

A first. 

Hopefully not to be repeated.

Leslie loved it.

I liked it too but will doctor it next time, add a bit more spice for our customary flavor palette.

Perhaps paprika and red chili? Maybe cayenne.

It was wonderful but a little European wimpy. Loved the fennel, which we used to grow.

But the chicken could not have been better cooked.

First 15 minutes at 450°, then thirty five more with the vegetables before the broil phase.

Can't wait for leftovers tonight!