I am always looking for a Seriously Simple chicken recipe that can make it into my cooking rotation. It must be both kid-friendly and good enough to serve at a casual dinner party. This recipe satisfies those conditions.

I think of this as a springtime recipe, with the addition of artichokes that make their arrival in early spring. As a Seriously Simple cook, I usually opt for using frozen artichoke hearts that have already been cleaned and trimmed.

With a nod to Morocco, you’ll find not only citrus but a drift of both saffron and cinnamon spice here. Once you have prepared the marinade the rest is quick to put together. You can either cook this in a shallow casserole, cast-iron pan or sheet pan. I like to do it on a sheet pan for easy cleanup.

If you can find Meyer lemons, use them for their sweet yet slightly tart flavor. I also add blood oranges if they are in season. The colorful orange and yellow citrus slices become slightly caramelized, and the artichoke hearts add a pleasant surprise.

Serve this with a simple rice pilaf or couscous. Braised spinach would be a nice accompaniment. Often, I am asked what wine to serve with this dish since the artichokes and citrus pose a challenge for a happy pairing. My wine maven friend tells me to pour a fresh clean pinot gris or sauvignon blanc; or for lovers of red, a young fruity sangiovese or chianti.

Roast Chicken with Citrus, Artichoke Hearts and Saffron

Serves 4 to 6

For the marinade:

1 orange, zest and juice (about 1/2 cup)

1 Meyer or other lemon, zest and juice, (about 2 tablespoons)

1 teaspoon balsamic syrup or 2 teaspoons balsamic vinegar

1 teaspoon fresh finely chopped thyme leaves or 1/2 teaspoon dried

3 garlic cloves, minced

3 tablespoons olive oil

1/2 teaspoon cinnamon

1/2 teaspoon saffron

1 teaspoon salt

Freshly ground black pepper

1 leek, light green and white part only, cleaned and finely chopped

For the chicken:

1 (4 pound) chicken, cut-up

1 orange, ends cut off and cut into 1/2-inch slices and then cut in half again

1 Meyer or other lemon, ends cut off and cut into 1/2-inch slices

1 (12 ounce) package frozen artichoke hearts, defrosted

Parsley sprigs, for garnish

1. For the marinade: Combine all the liquid ingredients in a small mixing bowl and mix until blended. Add the salt, pepper and leeks. Taste and adjust the seasonings. Place the chicken in a lock-top plastic bag and pour in the marinade. Make sure the marinade is evenly distributed. Seal the bag and refrigerate for 1/2 to 4 hours

2. Preheat the oven to 425 F. Place the chicken with the marinade in a large shallow roasting pan, cast iron pan or parchment-lined sheet pan. Arrange the citrus slices around the chicken and coat with some of the marinade.

3. Roast the chicken for 30 minutes and then baste the chicken pieces. Scatter the artichoke hearts around the chicken and baste some juice over them. Continue cooking another 25 to 30 more minutes or until the chicken is cooked through, the skin is brown and crispy, and no pinkness remains. Taste the sauce and adjust with balsamic syrup, if desired. Serve directly from the roasting pan or place on a platter and garnish with parsley sprigs. Serve immediately.

Advance preparation: This dish may be prepared up to four hours ahead through Step 1 and refrigerated.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2024 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.