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
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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

Ingredients

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