© Con Poulos
Active Time
Total Time
45 MIN
Serves : 4

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

How to Make It

Step 1    

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. 

Step 2    

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. 

Step 3    

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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