In the Kitchen: A Great Meal – Rosemary Dijon Chicken, Potatoes & Artichokes

by | In the Kitchen, Meals, Recipes

Stuffed Artichoke Bottoms

Rosemary Dijon Chicken, Potatoes & Artichokes

Dinner for 4 with added sweet potatoes and artichokes with mayonnaise curry dipping sauce.

By Margi Kyle, The Designing Doctor, LLC
Director of Non-Profits
Founder of Little Smiles NC
Major Chief Cook in our House!



3 Lemons or just lemon juice.  I like to garnish with lemon slices.

5-7 sprigs of Rosemary, peeled from the stem and chopped up.

1 cup Dijon mustard

½ cup White Wine

1 to 2 teaspoons of Olive Oil

1 teaspoon Crushed Red Pepper flakes

4 Chicken breasts or thighs with skin either removed or left on. Your preference — I think the skin keeps the chicken moist. 

Jane’s Krazy salt and pepper to taste.

Flour to make gravy, if desired.

Red Potatoes or Sweet Potatoes to place around the chicken and cook in the sauce.




  1. In a bowl combine lemon juice, zest, mustard, rosemary, garlic, wine and crushed red pepper in a small bowl. Cover this mixture all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. Season the chicken lightly with salt and pepper and put in a casserole dish to cook. You can grill it as well but on medium heat. I prefer the oven at 375 for at least one hour.  If it is coming from the refrigerator — perhaps 1 ½ hours.
  2. With this dish I either put small red potatoes or a sweet potato on the side and cook with the chicken.
  3. Remove the chicken from the heat and place on a platter with the potatoes. If you want gravy — mix in some flour with a splash more of wine and serve on the side.



Artichokes as the Side Vegetable


Janes Krazy Mixed up salt — good Tablespoons in the water

Tablespoon Olive Oil in the water

1 lemon, sliced, optional

2 large artichokes


Dipping Sauce Ingredients

1 cup mayonnaise

1 tablespoon garlic or add the Black garlic salt

1 teaspoon fresh lemon juice

1 teaspoon Curry or to taste.

Kosher or coarse salt and freshly ground black pepper












  1. For the artichokes: Fill a pot (large enough to hold both the artichokes) with 2 inches of water. Add salt, wine, oil and lemon slices.
  2. Trim each artichoke by holding it firmly on its side and slicing off the top 1/2 inch or so, then cutting off the stem close to the base. Remove the smaller tough leaves around the base of the artichoke. Rinse the artichoke, separating the leaves as you do this.
  3. Put the artichokes in the pot stem side down. Cover the pot and bring the water to a boil over high heat. Reduce the heat to medium and continue to simmer until a knife slides easily into the base of an artichoke or a leaf comes out very easily when pulled, about 60 minutes or more depending on the size of the artichokes. Make sure the water doesn’t evaporate; check after about 20 minutes and add more if needed.
  4. For the dipping sauce: Meanwhile, in a small bowl, blend together the mayonnaise, curry, lemon juice and garlic. Season with salt and pepper.
  5. Serve the artichokes stem-side down on plates, making sure there is room on the plates to discard the leaves (or place a communal bowl in the middle of the table for people to toss in used leaves). Serve the sauce in tiny bowls on the side.




Photos, preparation, and serving notes by Margi Kyle







Printed version of this recipe

In the Kitchen series – Rosemary Dijon Chicken




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