Chicken & Artichokes with Italian Parsley & Red Onion Salad

Chicken & Artichokes with Italian Parsley & Red Onion Salad

Prep Time

20 minutes

Cook Time

55 minutes

Serves

-  

Ingredients

  • Chicken & Artichokes:
  • 4 chicken thighs with bone and skin
  • 1 pound violet artichokes cleaned and halved or 1 package frozen
  • 1 lemon cut into 8 wedges
  • 3 tablespoons fresh Rosemary fine chopped
  • Salt & pepper
  • 4 tablespoons olive oil
  • Italian Parsley & Red Onion Salad:
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • 1 red onion halved and thinly sliced
  • 2 cups flat leaf Italian parsley chopped
  • 2 tablespoons capers
  • 1/4 cup crumbled feta
  • Juice from half of a lemon
  • 1/4 cup extra virgin olive oil
  • Salt & pepper

Preparation

  • 1 Preheat oven to 425°F.
  • 2 Drizzle 2 tablespoons olive oil into an 8X8 baking dish.
  • 3 Arrange the chicken thighs and lemon wedges in pan and top with chopped rosemary.
  • 4 Add the artichokes.
  • 5 Sprinkle with salt & pepper and drizzle with remaining olive oil.
  • 6 Bake for 55 minutes.
  • 7 Combine oregano, basil, onion, parsley, salt, pepper, capers, lemon juice and feta.
  • 8 Set aside for 10 minutes.
  • 9 Drizzle with olive oil, toss and serve.

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