Chicken Casserole with Artichoke

1 Tbs. plus 1 tsp. olive oil
3 lbs. skinless chicken pieces
1 onion, coarsely chopped
2 carrots, diced
2 large potatoes, peeled and sliced
1 clove garlic, minced
1/3 cup chicken stock
9 ounces frozen artichoke hearts
2 Tbs. sun dry tomatoes, minced
2 tsp. lemon zest
1/4 cup lemon juice
1 tsp. mint, or 1 Tbs. fresh, chopped

Preheat oven to 375F.

Heat oil in a heavy ovenproof skillet over high heat. Sear chicken 2 minutes per side until browned. Transfer to a platter and set aside.

Saute onion and carrots in same skillet over medium high heat 4-5 minutes, stirring frequently, or until onion is softened.

Add potatoes and garlic and saute 5 minutes. Stir in remaining ingredients, salt and pepper to taste, and any juices accumulated from chicken. Bring to a simmer, stirring with a wooden spoon to deglaze.

Arrange chicken over vegetables. Cover skillet and bake 20 minutes. Remove cover, reduce heat to 350F, and bake another 15-20 minutes, or until chicken is cooked throughout.