Cooking From My Books: Roast Chicken With Artichoke Hearts

Today’s recipe appeared in Walk On The Wild Side (book 3 of my Big Timber, Montana series) and is also one of my own personal favorites to make at home for my two hungry boys. It couldn’t be simpler – chicken parts and jarred artichoke hearts are tossed together on a sheet pan and roasted in the oven. It’s quick to put together and – bonus – requires minimal cleanup, making it a perfect weeknight meal.
And of course, it’s delicious!

8 bone-in, skin-on chicken pieces (such as thighs, breasts, and drumsticks; about 3 pounds total)
2cups marinated artichoke hearts, drained (about 12 ounces)
5tablespoons olive oil
kosher salt and black pepper


Heat oven to 450° F. Toss the chicken, artichoke hearts, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper on a large rimmed baking sheet. Roast, skin-side up, on the top rack until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 165° F, 30 to 35 minutes.

  • September 21, 2016

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