Party-sized kebabs seasoned with herbs de Provence.
2 large boneless, skinless chicken breasts
2 cans (14 ounces each) artichoke hearts
25 - 30 wooden skewers (4" long)
1/3 cup lemon oil (or olive oil)
1/3 cup fresh lemon juice (about 2 lemons)
1 teaspoon EACH salt and pepper
2 tablespoons herbs de Provence
Preheat oven to 400 degrees F. (I did convection).
Cut chicken into bite-sized pieces. Cut articihoke hearts into quarters. Skewer two pieces of chicken and two pieces of artichoke hearts and place in roasting pan. This will make 25 - 30 kebabs.
In a small bowl, whisk together lemon oil, lemon juice, salt, pepper and herbs. Pour 2/3 over the chicken. Roast, uncovered, 20 minutes. Flip with a metal spatula and pour remaining lemon mixture over. Roast another ten minutes. Serve warm.