Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together
Vegetable Oil (1/4 cup)
White Wine Vinegar (1/4 cup)
Italian Seasoning (1 Tbsp)
Paprika (1 tsp)
Crushed Red Pepper Flakes (1/2 tsp)
Salt (1/2 Tbsp)
Ground Black Pepper (1 tsp)
, until well combined.
Chicken (3 lb)
to the oil mixture and toss until the chicken is evenly coated in the mixture.
Place the chicken, skin side up, on the prepared baking sheet. Put in the oven and bake for 10 minutes.
Remove the chicken from the oven. Scatter the
Lemon Slice (1)
Artichoke Hearts (1 can)
across the sheet pan and gently toss them into the chicken juices.
Drizzle the remaining
Vegetable Oil (2 Tbsp)
over the entire sheet pan and gently toss everything once more.
Arrange the chicken, skin side up still, into the vegetable mixture, and return to the oven. Continue to cook until the chicken is cooked through, 10-15 more minutes, or until the internal temperature reaches 165 degrees F(75 degrees C). Then, remove it from the oven.
Fresh Dill (1/4 cup)