Rating: 3 stars
67 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 16
  • 2 star values: 23
  • 1 star values: 8
Chris Morocco

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Credit: Gentl & Hyers

Recipe Summary test

hands-on:
20 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

636 calories; fat 40g; saturated fat 8g; cholesterol 166mg; sodium 984mg; protein 58g; carbohydrates 11g; fiber 3g; iron 3mg; calcium 33mg.
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