Recipe: Baked Artichoke Chicken

lbs. chicken legs and thighs, w/ skin (I used a chicken cut up, including breasts)

artichoke hearts, halved (canned is fine)

medium onion, cut into pieces same size as the artichokes

white button mushrooms (halved or quartered)

brown mustard

garlic, minced

olive oil

red wine vinegar

red or white wine (you could also sub in chicken stock)

dried basil

dried thyme

dried tarragon

bay leaf

kosher salt and pepper (to taste)