Roasted Chicken & Artichokes
Artichoke Dinner Club
The dish that started it all. What started off as a simple dish we used to make for weeknight dinners evolved in to one of our signature dishes and is still a weekly favorite for our family. The combination of roasted cherry tomatoes, garlic, red wine vinegar and artichokes make this simple and rustic dish packed with flavor. We like to top it with our Artichoke Vinaigrette and serve it with a side of Charred Broccoli with fresh lemon juice. A great aspect of this recipe is it is easily adjusted based on your family or party size, simple reduce recipe by half or add an extra chicken breasts and a side salad to feed more.
1 pint cherry tomatoes
6 cloves of garlic, quartered
1 can of quartered artichokes, drained (save brine/liquid for rice)
1/2 tablespoon red wine vinegar
1/8 cup extra virgin olive oil
1/2 teaspoon salt & pepper
4 medium chicken breasts (5oz each)
salt & pepper
2 cups brown rice, rinsed well
1/2 cup reserved brine from canned artichokes
3 1/2 cups water
2 tablespoon extra virgin olive oil
preheat oven to 350 degrees
Combine the rinsed brown rice, water, olive oil and artichoke brine in a pot and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes.
Remove from heat and let sit, covered for 10 minutes
combine all ingredients in a medium mixing bowl and toss gently
pour artichoke antipasto into a medium roasting pan and set aside
Season chicken breasts on both sides with salt & pepper
place chicken in roasting pan with artichoke antipasto. It is ok if the chicken rests on top of some of the antipasto and vice-a-versa
cook in oven at 350 degrees for 30 minutes or until chicken is 165 degrees and juices run clear.
remove from oven and let rest 10 minutes, slide chicken and serve over brown rice with artichoke anitpasto and topped with Artichoke Vinaigrette