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very easy
Prep Time
25 mins
Total Time
1 h 40 m


garlic cloves, chopped
onion, chopped
1/3 cup
green and/or black olives, pitted and halved
65 g
6oz jar oil-packed artichoke hearts, rinsed and drained
170 mL
2 tbsp
olive oil
30 mL
2 tsp
ground fennel seeds
1 tsp
sweet paprika
1/2 tsp
red pepper flakes
whole chicken legs with skin
lemon, quartered and seeded
small white potatoes, peeled
1 tbsp
tomato paste
15 mL
1 tbsp
15 mL


Step 1

With the rack in the middle position, preheat the oven to 425°F (220°C).

Step 2

In a 13 x 9-inch (33 x 23 cm) baking dish, combine the garlic, onion, olives, artichokes and 1 tbsp (15 ml) of the oil.

Step 3

In a small bowl, combine the spices.

Step 4

On a plate, rub the chicken with the lemon wedges and remaining oil. Coat the chicken with the spice mixture. Season with salt and pepper. Place the chicken and lemon wedges over the artichoke mixture in the baking dish. Bake for 1 hour 10 minutes, or until the chicken is cooked.

Step 5

Meanwhile, place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil. Simmer until the potatoes are tender. Drain and lightly oil.

Step 6

Remove the baking dish from the oven. Turn the oven to broil. Place the chicken on a clean plate.

Step 7

In a small bowl, combine the tomato paste with the water. Add to the sauce in the baking dish and mix well. Add the potatoes and return the chicken to the baking dish.

Step 8

Broil for 1 to 2 minutes or until the chicken skin is nicely browned and crispy, if desired, and the potatoes are hot.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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