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)

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