Chicken drummies and artichokes

3-4 pounds chicken drumsticks
2 Tablespoons of seasoning- see mix below:
olive oil
12 oz artichoke hearts (I used about 1/3 -1/2 jar of the California style marinated artichoke hearts available at Sam's Club that come packed in olive oil and other italian seasonings- delicious!!)
1 large vidalia onion, cut into large chunks
5 carrots, peeled, and cut into large chunks
6 cloves of garlic, minced
1 cup chicken broth
2 Tablespoons balsamic vinegar

Seasoning:

In a food processor or a Magic Bullet, combine 4 bay leaves, and small pinches of garlic powder, onion powder, italian seasoning, basil, oregano, dill weed, black pepper,  and sea salt. Grind up so the bay leaf is ground up. Goal is to get about 2 Tablespoons of seasoning.

In a bowl or large plastic bag, coat chicken drumsticks in seasoning, wrap in plastic wrap, and allow to sit in the fridge for around 8 hours, or overnight.

In a large frying pan, cook chicken in olive oil until browned all over.

Remove chicken and place in glass casserole dish. I had to use 2 of them. Hooray for leftovers!

In same frying pan, cook onions, garlic, carrots, and artichoke hearts. I like using the Sam's Club artichoke hearts because they have enough olive oil in them to saute the rest of the veggies in with no extra oil needed.

When all the veggies are slightly browned, add them to the chicken in the casserole pan. Pour chicken broth and balsamic vinegar over.

Cook in a 325 degree oven for 45 minutes to 1 hour.
Enjoy!