Roast Chicken and Artichokes With Cilantro-Caper Sauce
By garciamoss
Rate this recipe
4.5/5
(11 Votes)
Ingredients
- 8 bone-in, skin-on chicken pieces (such as thighs, breasts, and drumsticks; about 3 pounds total)
- 2 cups marinated artichoke hearts, drained (about 12 ounces)
- 5 tablespoons olive oil
- kosher salt and black pepper
- 1 small shallot, chopped
- 1 cup chopped fresh cilantro leaves
- 2 tablespoons capers, drained
- 2 tablespoons red wine vinegar
- watercress and crusty bread, for serving
Details
Adapted from realsimple.com
Preparation
Step 1
Heat oven to 450° F. Toss the chicken, artichoke hearts, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper on a large rimmed baking sheet. Roast, skin-side up, on the top rack until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 165° F, 30 to 35 minutes.
Meanwhile, combine the shallot, cilantro, capers, vinegar, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and pepper in a small bowl.
Serve the chicken with the watercress and bread, topped with the dressing.
You'll also love
- Sweet Potato Biscuits 4.5/5 (11 Votes)
- Jelly Roll-Raspberry Amaretto 4.5/5 (11 Votes)
- Beer Battered Fish and Sweet... 4.5/5 (11 Votes)
- Lemon Butter Pasta with Artichokes... 3.9/5 (22 Votes)
Review this recipe