ArcaMax

The chicken achieves a perfectly roasted hue and crispy skin from cooking first in the skillet, and once the chicken is moved to another dish to finish cooking in the oven (a must for bone-in chicken breasts to cook evenly), the skillet is left with a savory fond that is ideal for either making a rich pan sauce or flavoring pan-roasted vegetables, like artichokes.

Pan-Roasted Chicken Breasts with Artichokes and Cherry Tomatoes

Serves 4

18 ounces frozen artichoke hearts

Salt and pepper

4 (10- to 12-ounce) bone-in split chicken breasts, trimmed, brined if desired

5 tablespoons olive oil

12 ounces cherry tomatoes, halved

2 tablespoons capers, rinsed

2 tablespoons lemon juice

1 garlic clove, minced

1 teaspoon minced fresh oregano

Pinch red pepper flakes

1. Adjust oven rack to middle position and heat oven to 450 degrees.

2. Toss artichokes with 1/4 teaspoon salt and pinch pepper in a bowl. Microwave, covered, until artichokes begin to soften, 5 to 7 minutes, stirring halfway through cooking.

3. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Carefully lay chicken, skin side down, in the skillet and cook until well browned, 6 to 8 minutes. Flip chicken and continue to brown lightly on the second side, about 3 minutes.

4. Transfer chicken, skin side up, to a baking dish and bake until thickest part of chicken registers 160 to 165 degrees, 15 to 20 minutes.

5. While the chicken bakes, drain microwaved artichokes well. Add 1 tablespoon oil to the skillet and return to medium-high heat until shimmering. Add drained artichokes and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in tomatoes and capers and cook until tomatoes are lightly wilted, about 2 minutes.

6. Transfer artichoke mixture and chicken to a large serving platter. Whisk remaining 3 tablespoons oil, lemon juice, garlic, oregano, and pepper flakes together. Drizzle over chicken and vegetables before serving.

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