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.