TAPE DRUMSTICKS RECIPES

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ROAST CHICKEN AND ARTICHOKES WITH CILANTRO-CAPER SAUCE ...



Roast Chicken and Artichokes With Cilantro-Caper Sauce ... image

Provided by Chris Morocco

Total Time 45 minutes

Yield Serves 4

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 636 calories, CarbohydrateContent 11 g, CholesterolContent 166 mg, FatContent 40 g, FiberContent 3 g, ProteinContent 58 g, SaturatedFatContent 8 g, SodiumContent 984 mg

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