Tex Mex Artichoke Chicken Recipe — Easy, Paleo, Allergy Friendly, and Delicious

Ingredients:
Approximately 3 lbs or 1-2 packages dark meat chicken, wings, thighs, drumsticks, or a mix. (I used the dark meat from 3 small chickens that weighed 4 kilos)
1 pack or 2 lbs carrots
2 packs or 2 lbs artichoke hearts
3 heaping tablespoon taco seasoning
3 tablespoons lemon juice
1 teaspoon salt
Guacamole (optional)
Salsa (optional)

Instructions:
1. Peel and roughly chop your carrots. Chop your artichoke hearts. Mix with your chicken.

2. Add the taco seasoning, lemon juice, and salt. Mix well, so that the spices are evenly distributed.

3. Put in a 9×13 pot.

4. Bake at 350 covered for an hour and fifteen minutes, then uncovered for 30-45 more minutes. When uncovering, mix the food so that the sauce and drippings get redistributed. Ensure that the carrots are fully soft before removing from the oven.

5. Serve hot, ideally topped with guacamole and salsa.

Enjoy!

Are you a fan of artichoke? How do you usually season it? Have you ever had it in tacos or with other Mexican style seasoning? Does this look like something you’d try?