Roasted Chicken with Artichokes
This is such a simple dish, I thought about it while lying in bed this morning. I knew the artichoke hearts would caramelize just the way they did, and by tucking in a few cloves of garlic, lemon slices and capers, their flavors became a part of the dish without overtaking it. All in all a huge success!
Roasted Chicken with Artichokes
8-10 Chicken Thighs, bone in, skin on
3 tbsp olive oil
Wondra flour for dredging
salt and pepper
1 12oz. package frozen artichoke hearts
5-6 cloves of garlic, peeled and bruised
1 lemon, halved and sliced
3 tbsp drained capers
Oven to 375 degrees
Heat a large oven proof skillet on the stove over medium high heat, add the olive oil. Sprinkle the chicken with salt pepper and a light coating of Wondra flour. Brown the chicken skin side down until golden brown, turn over and cook for another 3 minutes. Tuck in the artichokes, lemon slices, garlic and capers. Put in the oven. After 15 minutes baste with the pan juices. Return to the oven for another 30 minutes. Serve this chicken with the pan juices and a loaf of crusty bread. Perfection!
This is such a simple dish, I thought about it while lying in bed this morning. I knew the artichoke hearts would caramelize just the way they did, and by tucking in a few cloves of garlic, lemon slices and capers, their flavors became a part of the dish without overtaking it. All in all a huge success!
Roasted Chicken with Artichokes8-10 Chicken Thighs, bone in, skin on
3 tbsp olive oil
Wondra flour for dredging
salt and pepper
1 12oz. package frozen artichoke hearts
5-6 cloves of garlic, peeled and bruised
1 lemon, halved and sliced
3 tbsp drained capers
Oven to 375 degrees
Heat a large oven proof skillet on the stove over medium high heat, add the olive oil. Sprinkle the chicken with salt pepper and a light coating of Wondra flour. Brown the chicken skin side down until golden brown, turn over and cook for another 3 minutes. Tuck in the artichokes, lemon slices, garlic and capers. Put in the oven. After 15 minutes baste with the pan juices. Return to the oven for another 30 minutes. Serve this chicken with the pan juices and a loaf of crusty bread. Perfection!
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