Gentl & Hyers
Hands-On Time
20 Mins
Total Time
45 Mins
Yield
Serves 4

How to Make It

Step 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.

Step 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.

Step 3

Serve the chicken with the watercress and bread, topped with the dressing.

Chef's Notes

 

 

Ratings & Reviews

/5
Reviews
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