Italian Chicken Baked

Ingredients:

2 tablespoons olive oil
1/2 pound chicken livers, chopped
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 tablespoons chopped fresh
or 1 teaspoon dried sage leaves, crumbled
1 tablespoon chopped fresh parsley
1 tablespoon capers
1 can (14 ounces) artichoke hearts,
drained and cut into fourths
3 to 3-1/2-pound cut-up broiler fryer chicken
1-1/2 pounds new potatoes (10 to 12), cut into 1-inch pieces
1/2 cup dry white wine or chicken broth
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon freshly ground pepper

Procedure:

Heat oven to 425 degrees F. Heat oil in 10-inch skillet over medium-high heat. Cook livers, onion, garlic, sage, parsley and capers in oil about 8 minutes, stirring frequently, until livers are no longer red. Spread liver mixture in ungreased rectangular pan, 13 x 9 x 2 inches. Spread artichokes over liver mixture. Place chicken, skin sides down, and potatoes on artichokes. Mix wine and lemon juice; pour over chicken and potatoes. Sprinkle with salt and pepper. Bake uncovered 30 minutes. Turn chicken and potatoes. Bake about 30 minutes longer or until chicken is brown on outside and juice of chicken is no longer pink when centers of the thickest pieces are cut.