Dill Chicken with Artichokes, Olives and Capers

1/4 cup olive oil 
1/2 cup fresh dill, chopped 
1/4 cup fresh parsley, chopped 
Zest and juice of 1 lemon
4 cloves garlic, peeled and minced
1 small shallot, peeled and chopped
1 tsp Dijon mustard (omit for passover)
1/4 cup each green olives and artichokes, chopped 
2 tbsp capers 
Freshly ground pepper 
2 bone-in, skin-on chicken breasts .

In a small bowl, mix together all ingredients except chicken. 
Place chicken in prepared roasting pan and tuck marinade under skin and all over chicken. Cut up remainders from lemon and add them to the pan as well. 
Let marinate for up to an hour. 
Preheat oven to 400°F, use convection if you have that option. 
Bake for about 45 minutes until juices run clean. 
Garnish with fresh parsley and or fill. .
If you want to cook a whole chicken using this recipe, you probably don’t have to fully double the marinade – I would just add a bit more of each ingredient.

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