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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 jar(s) marinated artichoke hearts , drained and quarter |
1/4 cup(s) bread crumbs , buttered |
3 tablespoon(s) extra-virgin olive oil , divided |
3 clove(s) garlic minced |
8 piece(s) skinless boneless chicken thighs (2 1/2 pound) |
3 tablespoon(s) sun dried tomatoes , sliced |
1 vidalia onion , thickly sliced |
Directions:
1. Preheat oven to 500.
2. Toss chicken, garlic, onion, tomatoes and artichokes with 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl, then bake, turning chicken once (do not turn artichokes), until lightly browned and cooked through, about 30 minutes.
3. Transfer chicken and vegetables to a platter. Deglaze pan with wine or broth and spoon over chicken. Sprinkle with parsley and cheese. Serve with buttered egg noodles and sauteed zucchini.
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