Roast Chicken and Artichokes With Cilantro-Caper Sauce

Roast Chicken and Artichokes With Cilantro-Caper Sauce
Gentl & Hyers
Thirty minutes in the oven is all it takes to completely transform the texture of marinated artichokes.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
45
minutes

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

Directions

  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.
  2. Meanwhile, combine the shallot, cilantro, capers, vinegar, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and pepper in a small bowl.
  3. Serve the chicken with the watercress and bread, topped with the dressing.

 

 

Chris Morocco
May 2014

Nutritional Information

  • Per Serving
  • Calories 636
  • Fat 40 g
  • Sat Fat 8 g
  • Cholesterol 166 mg
  • Sodium 984 mg
  • Protein 58 g
  • Carbohydrate 11 g
  • Sugar 0 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 33 mg
What does this mean? See Nutrition 101.