Roast Chicken and Artichokes With Cilantro-Caper Sauce

chicken-artichoke-cilantro
Photo by Gentl & Hyers
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 636 calories
    • 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

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.

Ingredients

  1. Check 8 bone-in, skin-on chicken pieces (such as thighs, breasts, and drumsticks; about 3 pounds total)
  2. Check 2 cups marinated artichoke hearts, drained (about 12 ounces)
  3. Check 5 tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 1 small shallot, chopped
  6. Check 1 cup chopped fresh cilantro leaves
  7. Check 2 tablespoons capers, drained
  8. Check 2 tablespoons red wine vinegar
  9. Check 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.