Chicken - B'Breast [Sk] 'Artichokes & Tomatoes

By Kwasome

To complete this recipe in 30 minutes, preheat your oven before assembling your ingredients. If split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and remove them from the oven if they are done. The artichokes will release a significant amount of water in the microwave as they defrost. To ensure that they brown properly, drain them well before adding them to the skillet.

Ingredients

• 4 split bone-in chicken breasts
• Table salt and ground black pepper
• 5 Tbs olive oil
• 2 (9-ounce) packages frozen artichoke hearts
• 1 pint cherry tomatoes , halved
• 2 Tbs capers , rinsed
• 2 Tbs fresh lemon juice
• 1 garlic clove , minced
• 1 tsp minced fresh oregano leaves
• pinch red pepper flakes

Preparation

Step 1

1 Heat Oven: Adjust oven rack to lowest position and heat oven to 450 degrees.

2 Season and Brown Skin Side of Chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on skin side, about 5 minutes.

3 Microwave Artichokes: While chicken browns, toss artichokes with 1/2 teaspoon salt and 1/4 teaspoon pepper in microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high until artichokes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to toss artichokes halfway through. Drain artichokes well.

4 Bake Chicken: Transfer chicken, skin side up, to baking dish and bake until thickest part registers 160 degrees on instant-read thermometer, 15 to 20 minutes.

5 Brown Artichokes: While chicken bakes, pour off any grease in skillet, add 1 more tablespoon oil, and return to medium heat until shimmering. Drain artichokes, then add to skillet and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in tomatoes and capers and cook
until tomatoes are lightly wilted, about 2 minutes.

6 Make Drizzling Oil: Whisk remaining 3 tablespoons oil, lemon juice, garlic, oregano, and red pepper flakes together. Drizzle oil over chicken and vegetables before serving.