Wednesday, August 24, 2011

Roasted Chicken, Tomatoes & Artichokes

There are probably a thousand chicken recipes out there and being one of the most versatile proteins bringing on new flavor variations can sometimes be a challenge.  When making chicken at home I almost always turn to roasting.  Keeping the bone in while cooking and adding lots of flavorful ingredients provides a tasty, juicy chicken every time no fail.  Here is one of my favorite variations using bone in chicken breasts, grape tomatoes and marinated artichokes.

Compound butter; if you haven't already explored the benefits of using this in your recipes I highly recommend experimenting with your favorite flavors, sweet and savory.  Whether making it fresh, or always having it on hand in the freezer, this is a sure fire way of adding a burst of flavor to any dish.  For desserts, try using vanilla bean paste or cinnamon and sugar to make deliciously sweet compound butters.  For savory dishes the combinations you can make using herb and spice blends are endless.

375 degrees
Serves 4


4 skin on, bone in chicken breasts
1 65oz jar of marinated artichokes (I prefer using the Kirkland brand)
3 cups of grape or cherry tomatoes left whole
1 sticks unsalted butter, room temperature
2 gloves minced garlic
1 1/2 tsp pimenton
1 tbsp thyme, chopped
1 tbsp rosemary, chopped
1 tsp salt
1/2 tsp red pepper flakes or 1/4 tsp cayenne pepper
olive oil for drizzling
salt and pepper to taste

Combine thyme, rosemary, garlic, red pepper, salt, pepper and pimenton into the softened butter.  Create a pocket under the skin of each chicken breast and using a spoon evenly distributed under the skin.  Drizzle with olive oil and season well with salt, pepper, and a sprinkle of pimenton.  Roast chicken in a 375 degree oven for 30 minutes then add whole grape or cherry tomatoes and artichokes.  Allow chicken to roast for another 20 to 30 or until thoroughly cooked.  Let rest 15 minutes before serving.

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