Taco Chicken with White Bean and Artichoke

So satisfying when you can add delicious ingredients to one pot and walk away knowing you're coming back to something delicious and ready to go.

We are loving this new thought on life - the no more searing (okay still sometimes), no more chopping (maybe a little) but instead just throwing it together and walking away. 

This recipe is courtesy of Dave's mom, and it had quickly become one of our new favourites.

Taco smothered chicken and creamy white beans cooking together with artichoke, lemon and garlic - you'll want to bookmark this one. 

Taco Chicken with White Bean and Artichoke

Servings

6

Prep Time

10 minutes

Cook Time

180 minutes

Category

dinner

Taco Chicken with White Bean and Artichoke

Ingredients

  • 1 whole chicken

  • 3-4 tbsp Taco Enhancer

  • 2 cans white beans, drained and rinsed

  • 1 jar marinaded artichoke hearts

  • 1 head garlic, cut in half width

  • 1 lemon, cut in half

  • olive oil

Directions

  1. Pre-heat the oven to 400 F

  2. In a large dutch oven with a tight fitting lid, add the white beans.

  3. Lay the chicken breast side down, and cover with Taco Enhancer. Add half the lemon and half the garlic head into the chicken cavity.

  4. Add in the marinaded artichokes, with the marinade, all around the chicken and place the other half of the lemon and garlic in there as well.

  5. Drizzle about a 1/4 of olive oil all over and cover with the lid.

  6. Cook at 400 for about an hour and and then turn it down to 350. Cook for an additional 1.5-2 hours, or until internal temperature reaches 180 F.

  7. Optional: Remove lid and turn your broiler on for a few minutes to brown the top of the chicken.

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