Roasted Chicken with Artichokes and Tomatoes

Last month when I roasted chicken breasts for Ina Garten's Chicken Salad, I told myself that I should use this method more often for more dishes. The chicken breasts were so incredibly moist and delicious and the seasoning was so simple, just salt, pepper and extra virgin olive oil. Last night I decided to make the chicken again and make a sauce to go on top. After digging around my fridge and pantry I came up with an amazing sauce. I served the chicken on top of couscous and with a side of broccoli rabe. The sauce gave the couscous tons of flavor.  After cooking I removed the skin from the chicken because Steve won't eat it anyway and when he picks something out and puts it to the side it sort of makes me a little crazy (shhh!) so I took it off myself.  It doesn't look as pretty as it would with crispy brown skin but we do what we have to for the ones we love (and our sanity). 

Ingredients:

2 split chicken breasts, cleaned and trimmed of excess fat
1/2 pint of grape tomatoes
1/4 cup sundried tomatoes packed in oil
1 small jar of marinated artichokes, drained
1 tablespoon capers
1 cube frozen Dorat basil (from Trader Joe's)
3 cloves garlic, cracked, skin removed
extra virgin olive oil
salt and pepper
dry white wine
splash of white balsamic vinegar
chicken broth

Directions:

1. Preheat oven to 350 degrees. Place chicken on hide sided cookie sheet (jelly roll pan) and rub both sides with oil, salt and pepper. Roast for 45 minutes. Add white wine and chicken broth to the pan. Not enough to cover the whole pan but enough to created a sauce with the drippings. Cook for 10 more minutes or until chicken is cooked through (depends on the size of the chicken breasts). Remove pan from the oven and remove the skin (unless you plan on eating the skin, then keep it on.)

2. In a cast iron skillet add grape tomatoes, sundried tomatoes, artichoke hearts, capers, garlic, drizzle of oil and splash of vinegar. Cook in the oven while the chicken is cooking. When you add wine and broth to the chicken also add some to the tomato artichoke mixture along with the basil. Continue to cook for another 10 minutes.

3. If you chose to remove the skin or not you may want a little more color on the chicken or to crisp the skin. Remove chicken from the pan and nestle it into the tomato artichoke mixture and add whatever juice is in the pan. Put the skillet under the broiler until chicken reaches desired color or skin is crispy.

Serve chicken with tomato artichoke mixture spooned over it.

Enjoy!

Click here for a printable recipe of Chicken with Artichokes and Tomatoes.