Turn a dinner of roasted chicken and vegetables into a simple yet flavorful skillet standby

Rachel Toomey Kelsey, America's Test Kitchen on Jun 19, 2024

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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