SERVES 4
TOTAL TIME: 45 minutes
The artichokes will release a significant amount of water in the microwave as they defrost; be sure to drain them well before adding them to the skillet or they will not brown.
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9 |
ounces frozen artichoke hearts |
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Salt and pepper |
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5 |
tablespoons olive oil |
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4 |
(12-ounce) bone-in split chicken breasts, trimmed |
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12 |
ounces cherry tomatoes, halved |
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2 |
tablespoons capers, rinsed |
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2 |
tablespoons lemon juice |
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1 |
garlic clove, minced |
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1 |
teaspoon minced fresh oregano |
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Pinch red pepper flakes |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss artichokes with ΒΌ teaspoon salt and pinch pepper in bowl. Cover and microwave until artichokes begin to soften, 5 to 7 minutes, stirring halfway through cooking. Drain well.
2. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Lay chicken, skin side down, in skillet and cook until well browned, about 5 minutes. Transfer chicken, browned side up, to 13 by 9-inch baking dish and bake until chicken registers 160 degrees, 15 to 20 minutes.
3. While chicken bakes, pour off any fat left in skillet. Add 1 tablespoon oil and drained artichokes to now-empty skillet and cook over medium-high heat, stirring occasionally, until golden brown, about 8 minutes. Stir in tomatoes and capers and cook until tomatoes are lightly wilted, about 2 minutes.
4. Whisk remaining 3 tablespoons oil, lemon juice, garlic, oregano, and pepper flakes together in bowl. Drizzle oil mixture over chicken and vegetables before serving.