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Chicken & Artichokes with Italian Parsley & Red Onion Salad

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

Prep Time:

20 minutes

Cook Time:

55 minutes

Serves:

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.