Roast Chicken And Artichokes With Cilantro-Caper Sauce
- 8 chicken pieces bone-in, skin-on, such as thighs, breasts, and drumsticks; about 3 pounds total
- 2 cups marinated artichoke hearts drained, about 12 ounces
- 5 tablespoons olive oil
- black pepper
- 1 shallot small, chopped
- 1 cup cilantro leaves chopped fresh
- 2 tablespoons capers drained
- 2 tablespoons red wine vinegar
- crusty bread
- Heat oven to 450u0b0 F. Toss the chicken, artichoke hearts, 1 tablespoon of the oil, and 1/2 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 165u0b0 F, 30 to 35 minutes.
- Meanwhile, combine the shallot, cilantro, capers, vinegar, the remaining 4 tablespoons of oil, and 1/4 teaspoon each salt and pepper in a small bowl.
- Serve the chicken with the watercress and bread, topped with the dressing.
chicken, hearts, olive oil, black pepper, shallot, cilantro, capers, red wine vinegar, crusty bread
Taken from www.yummly.com/recipe/Roast-Chicken-and-Artichokes-with-Cilantro-Caper-Sauce-939376 (may not work)