Try this Roast chicken and artichokes with cilantro-caper sauce recipe, or contribute your own.
Suggest a better description1. Heat oven to 450 degrees F. Toss the chicken, artichoke hearts, 1 Tbsp of the oil, and 1/2 tsp each salt and pepper on a large rimmed baking sheet. Roast, skin-side up, on the top rack until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 165 degrees F, 30 to 35 minutes.
2. Meanwhile combine the shallot cilantro capers vinegar the remaining 4 Tbsp of oil, and 1/4 tsp each salt and pepper in a small bowl.
3. Serve the chicken with the watercress and bread, topped with the dressing.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 97 | ||
Calories from Fat: 40 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 253.8mg | 9 % | |
Potassium 456.2mg | 12 % | |
Total Carbohydrate 13g | 4 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 6.7g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 97
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