Roasted Chicken With Artichokes & Tomatoes
Position rack in centre of oven, then preheat to 425°F.
Spread artichokes, tomatoes, capers and garlic in a single layer on a large rimmed baking sheet. Top with chicken. Dot chicken and vegetables with small pieces of margarine. Drizzle with balsamic vinegar, then sprinkle with oregano, salt and pepper.
Roast until an instant-read thermometer inserted into thickest part of breasts reads 165°F, about 25 minutes.
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Last updated: February 9th, 2021
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