Pan-Roasted Chicken Breasts with Artichokes and Cherry Tomatoes

By tulawdog

Ingredients

• 4 Split bone-in chicken breasts
• Salt and Pepper
• 5 Tbs Olive Oil
• 2 cans Artichoke hearts
• 1 pint Cherry tomatoes
• 2 Tbs Capers - drained and rinsed
• 2 Tbs - Lemon juice
• 1 Garlic clove - minced
• 1 Tsp - Minced fresh oregano leaves (1/2 tsp dried
• Pinch red pepper flakes

Details

Servings 4

Preparation

Step 1

1. move over rack to the lowest position. Pre-heat oven to 450 degrees.

2. Pat chicken dry with paper towels and season with salt and pepper

3. Add 1 Tbs of oil to a 12 inch skillet and heat until just smoking. Brown chicken on skin side, about 5 minutes.

4. Drain and dry artichokes.

5. Transfer chicken, skin side up, to a baking dish and bake until thickest part registers 160, 15-20 minutes.

6. While chicken cooks, pour off any grease in skillet, add 1 Tbs of olive oil and return to medium heat until shimmering.

7. Add artichokes, stirring occasionally, until golden brown, about 8 minutes.

8. Stir in tomatoes and capers and cook till tomatoes are lightly wilted about 2 more minutes.

9. Whisk remaining 3 Tbs oil, lemon juice, garlic, oregano and red pepper together. drizzle of chicken and veggies before serving.