- Heat the oven to 400°F.
- Place the chicken and artichoke hearts into a 17 x 11-inch shallow roasting pan. Stir the sauce, mon juice and lemon zest in a medium bowl. Pour the sauce mixture over the chicken and artichoke hearts.
- Roast for 35 minutes or until the chicken is cooked through. Serve the chicken mixture over the couscous.
- RECIPE TIPS: TIP: Try sprinkling the finished dish with some chopped pitted Kalamata olives.