Artichoke Heart Chicken

READY IN: 1hr 10mins




  • *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.
  • **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.
  • Preheat the oven to 425°F.
  • In a flat pan (I use a roasting pan) pour in olive oil to coat.
  • Layer the following: chicken, cherry/grape tomatoes, artichokes, and capers.
  • Add margerine and balsamic vinegar on pieces of chicken (or right onto the other ingredients, whichever you prefer).
  • Sprinkle salt, pepper and oregano over entire dish.
  • Gently mix the ingredients until everything is combined (leaving the chickens in place).
  • Put in the oven with no lid and cook for 45 minutes to 1 hour (making sure the chicken is cooked through).
  • In remaining 20 minutes begin to cook rice.
  • Serve over rice (or pasta, I find it great too!) and enjoy.