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To amp up oven-roast chicken with artichokes, Food & Wine’s Justin Chapple drizzles it with a bright and mildly smoky charred-rosemary vinaigrette. The vinaigrette was inspired by chef John Manion at El Che Bar in Chicago. Slideshow: More Chicken Thighs Recipes 

Justin Chapple
Justin Chapple
May 2017

Gallery

Credit: © Con Poulos

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. Roast 2 of the rosemary sprigs directly on the oven rack for 5 minutes, until charred. Leave the oven on. Strip off the leaves, then finely crush them; discard the stems. In a small bowl, whisk the leaves with the vinegar, mustard and 1/4 cup of the olive oil. Season with salt and pepper.

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  • In a large, deep skillet, heat the remaining 1 tablespoon of oil. Season the chicken with salt and pepper and cook skin side down over moderately high heat, turning once, until well browned, 12 minutes. Transfer to a plate.

  • Pour off all but 2 tablespoons of fat from the skillet. Stir in the artichokes, tomatoes, caperberries and the remaining rosemary sprigs. Top with the chicken and roast for 15 minutes, until an instant-read thermometer inserted in the chicken registers 165°. Drizzle with the vinaigrette and serve, passing more vinaigrette at the table.

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