Roast Chicken and Artichokes With Cilantro Caper Sauce
Ingredients
- 8 bone-in, skin-on chicken pieces (such as thighs, breasts, and drumsticks; about 3 pounds total)
- 2 cups marinated artichoke hearts, drained (about 12 ounces)
- 5 tablespoons olive oil
- kosher salt and black pepper
- 1 small shallot, chopped
- 1 cup chopped fresh cilantro leaves
- 2 tablespoons capers, drained
- 2 tablespoons red wine vinegar
- watercress and crusty bread, for serving
Instructions
Roast Chicken and Artichokes With Cilantro-Caper Sauce serves 4 original recipe by Real Simple.
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