Rating: 3 stars
602 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 601
  • 2 star values: 0
  • 1 star values: 0
Chef Marcie Turney
Marcie Turney
September 2011

Gallery

Credit: © John Kernick

Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. In a bowl, whisk 1/4 cup of the oil, lemon juice, zest, garlic and oregano. Fold in the artichokes, olives and feta; season the sauce with salt and pepper.

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  • Season the chicken with salt and pepper. In an ovenproof skillet, heat the remaining 1 tablespoon of oil. Add the chicken, skinned side down, and cook over moderately high heat until browned, 3 minutes; turn and transfer the skillet to the oven. Roast the chicken for 10 minutes, until white throughout. Transfer the chicken to plates and spoon the sauce on top. Garnish with the parsley and serve.

Suggested Pairing

Vibrant, medium-bodied Moscofilero.

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