Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

A dish my husband made for me and I never get sick of it! Can easily be turned into a vegetarian dish by omitting the chicken. However, if you decide not to include the chicken I would reduce the cooking time. I just go by the tomatoes appearance (withered). EDIT: If you are using jarred marinated artichokes, do not add anymore oil. It seems to be too oily that way. I also add sliced mushrooms to this dish for the vegetarian version.

Ingredients Nutrition

Directions

  1. *The jars of artichokes we buy are quite oily so I omit all the oil and just add some of the liquid from the artichokes.
  2. **1 tablespoon of balsamic vinegar per chicken. If you are making this vegetarian, just estimate how many chickens you would have put in the dish. I love the stuff so I heap it inches Same goes if you omit a piece of chicken.
  3. Preheat the oven to 425°F.
  4. In a flat pan (I use a roasting pan) pour in olive oil to coat.
  5. Layer the following: chicken, cherry/grape tomatoes, artichokes, and capers.
  6. Add margerine and balsamic vinegar on pieces of chicken (or right onto the other ingredients, whichever you prefer).
  7. Sprinkle salt, pepper and oregano over entire dish.
  8. Gently mix the ingredients until everything is combined (leaving the chickens in place).
  9. Put in the oven with no lid and cook for 45 minutes to 1 hour (making sure the chicken is cooked through).
  10. In remaining 20 minutes begin to cook rice.
  11. Serve over rice (or pasta, I find it great too!) and enjoy.
Most Helpful

5 5

So much flavour!!! I placed maybe a teaspoon of olive oil into my roasting pan because my jar of artichokes were heavily marinated (especially in oil!). I did not really measure out my ingredients as this looks like a recipe that you can alter to your liking. I threw in a ton of artichokes because I love them. Will make again!