After a gluttonous anniversary weekend, we needed something light to start the week. I almost never want to repeat a recipe these days (unless we are talking about chocolate coconut balls or strawberry rhubarb crumble. Repeat. Repeat. Repeat.) so I just happened to pick up my latest Real Simple magazine and saw this little ditty. I messed with it a bit, mostly because I'm not interested in bone-in skin-on chicken, but I knew that boneless skinless chicken breasts wouldn't work well here (they'd get too dry). So, enter my favorite alternative once again--the boneless, skinless thighs. This was a simple, fresh tasting meal that made perfect use of that beautiful early lettuce I got at the farmer's market. Plus, it has capers. I'm always in when we are talking about capers.
Roast Chicken and Artichokes with Cilantro-Caper Sauce
-adapted from Real Simple magazine, May 2014
-2 lbs boneless, skinless chicken thighs
-1 can of artichoke hearts, drained and quartered (or you can use 2 jars of marinated artichoke hearts as Real Simple suggests. I just didn't have any)
-1/2 cup olive oil, divided
-2 small shallots, chopped
-1 bunch of cilantro, finely chopped (about 2 cups)
-1/4 cup capers, drained and rinsed
-4 T red wine vinegar
-salt and pepper
-Lettuce or greens of your choice--I would not use romaine for this. Use something more delicate, like leaf or bibb lettuce, or baby spinach.
Toss the chicken and artichoke hearts together on a rimmed baking sheet with 1-2 T. olive oil and some salt and pepper. Because I didn't use marinated hearts, I did sprinkle a little Greek seasoning on top but I don't think this is really necessary because the dressing is so flavorful. Roast in the oven at 400 degrees for 50-60 minutes, or until chicken is done and nicely browned. Meanwhile, combine shallots, cilantro, capers, vinegar, remaining 6 T olive oil and 1/2 teaspoon each of salt and pepper in a small bowl. Serve the chicken on a bed of lettuce, drizzled with the dressing.