Lemon Artichoke Caper Chicken

Name: Lemon Artichoke Caper Chicken
Prep time: 10 min
Total time: 40 min
Yield: 4 - 6 Servings
Ingredients: u00bc cup extra-virgin olive oil, divided; 1u00bd - 2 pounds boneless chicken breasts; coarse salt and fresh black pepper; 12 ounces artichoke hearts, jarred or frozen (thawed), cut in half lengthwise; 1/4 cup capers; 8 cloves garlic, peeled; 2 lemons, 1 of them zested and sliced, seeds removed; u00bc cup fresh Parmesan cheese, grated; 1 teaspoon Italian seasoning

By Leslie Blythe Chicken Roasting

May 19, 2015

This Lemon Artichoke Caper Chicken is perfect for large parties, or simply when you want to have something delicious in the oven freeing up the cook to be with the guests.

Prep: 10 mins
Cook: 30 mins
Yields: 4 - 6 Servings

Ingredients

¼ cup extra-virgin olive oil, divided

1½ - 2 pounds boneless chicken breasts

coarse salt and fresh black pepper

12 ounces artichoke hearts, jarred or frozen (thawed), cut in half lengthwise

1/4 cup capers

8 cloves garlic, peeled

2 lemons, 1 of them zested and sliced, seeds removed

¼ cup fresh Parmesan cheese, grated

1 teaspoon Italian seasoning

Directions

1Preheat oven to 400 degrees F. Add 2 tablespoons of oil to a large roasting pan, spread around pan.

2Cut the chicken breasts in half and season with salt and pepper then place them in the pan, spreading them out so they're not touching.

3In a large bowl toss the artichoke hearts, capers, garlic and lemon slices with the remaining 2 tablespoons of oil, the zest of the lemon and a few generous dashes of salt and pepper. Arrange them all around the chicken in the pan, filling in the empty spaces.

4Sprinkle the Parmesan all over, mostly on the chicken, then sprinkle with Italian seasoning, followed by a light sprinkle of salt and pepper.

5Bake until the chicken is cooked through, about 30 - 45 minutes, depending on their size.

6Cut the remaining lemon into wedges for serving.

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