Roast Chicken with
Artichoke and Beans

🕔 2 mins (total)
Delicious and easy to make: Roast chicken with artichoke and white beans
Delicious and easy to make: Roast chicken with artichoke and white beans

According to an ancient Greek myth, artichokes came into being when the god Zeus was rejected by a potential suitor – and promptly turned her into an artichoke! That sounds like a plausible story…

Tough choice for the suitor though… Spend all eternity with a God she didn’t love, or else the rest of her life as an artichoke. She really mustn’t have liked him very much!

Even if that never did actually happen (!), what certainly is true is that artichokes are indeed native to Greece and the rest of the Mediterranean, and they are actually a type of thistle, believe it or not. The word for artichoke in Spanish is alcachofa and, like the majority of Spanish words beginning with al-, their name derives from an Arabic word: al-kharshūfa.

What’s also true is that artichokes are extremely healthy and good for us, rich as they are in dietary fibre, antioxidants and vitamins. Spain is the second-largest producer of globe artichokes globally, behind Italy, and they are in season between December and May. Of course, they can be eaten year-round as well as preserved alcachofas are readily available in jars or tins. When in the season though, we recommend them fresh!

This delicious recipe is a very simple one, especially if you are using tinned artichoke hearts. If you’d like to try your hand at cooking your own fresh artichokes, just follow these instructions.


  • 4 chicken thighs

  • 4 chicken legs

  • 1 lemon, sliced

  • 3 garlic cloves, minced

  • 3 tablespoons chopped thyme

  • 8 tablespoons of olive oil

  • 250ml of chicken broth

  • 250g (approx.) of cooked white beans (alubias blancas cocidas)

  • 400g of cooked artichoke hearts


  • Mix the lemon, garlic, thyme, salt, pepper and half the olive oil.

  • Place the chicken in an oven dish with the mixture, coating the chicken well.

  • Cover with aluminium foil and bake at 180º for 30 minutes.

  • Bake for a further 15 minutes uncovered at 200º.

  • Separately, mix the beans, artichoke hearts and the rest of the olive oil

  • Season with salt and pepper and heat gently. (Remember, they’re already cooked)

  • Serve the chicken on a bed of the beans and artichoke hearts.

¡Bon Profit!

Check out our other Mediterranean recipes for dishes to try at home.

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