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Oregano Chicken with Artichokes, Tri-Color Peppers and Grape Tomatoes

Serves 4

 1 4 pound chicken, cut into tenths

1 teaspoon kosher salt

Freshly ground pepper

2 tablespoons extra-virgin olive oil

8 cloves garlic, crushed

1-12 ounce jar artichokes in oil or water

1 pint grape tomatoes, rinsed and dried

10 tri-color peppers (mini size), rinsed and dried

1/2 cup fresh oregano leaves, lightly chopped

1/2 cup fresh Italian parsley, lightly chopped 

2 tablespoons extra-virgin olive oil

Freshly chopped oregano and Italian parsley, for garnish

Preheat oven to 400 degrees F. Season the chicken with kosher salt and freshly ground pepper.

Place the chicken into a roasting pan, and mix with 2 tablespoons extra-virgin olive oil. Place into the oven and roast for about 50 minutes.

Place the remaining ingredients into a stainless steel bowl, and mix with 2 tablespoons extra-virgin olive oil, season with a little kosher salt and freshly ground pepper. Transfer to a baking sheet pan and roast for about 15 minutes. Add to the chicken and continue roasting until the internal temperature of the chicken reaches 165 degrees F.

Remove from the oven, platter and garnish with fresh herbs.