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extra-virgin olive oil water parsley shallot garlic salt ground black pepper cherry tomatoes capers lemon salt ground black pepper chicken tarragon
Viewed: 67 - Published at: 8 years agoIngredients
- 12 cup extra virgin olive oil
- 14 cup water
- 14 cup packed fresh parsley
- 1 shallot, chopped
- 6 medium garlic cloves, minced
- 1 teaspoon table salt
- 14 teaspoon ground black pepper
- 1 (9 ounce) package frozen artichoke hearts, thawed and patted dry
- 1 lb asparagus, tough ends trimmed, cut in half (about 1 bunch)
- 1 pint cherry tomatoes, stemmed and washed (about 12 ounces)
- 1 cup capers, rinsed
- 12 lemon, sliced 1/4 inch thick, end piece discarded
- 12 teaspoon table salt
- 14 teaspoon ground black pepper
- 3 lbs chicken legs with thigh
- 2 tablespoons chopped fresh tarragon leaves (for serving)
Method
- For Marinade: Process all of the ingredients in a food processor or blender until smooth, about 20 seconds.
- Transfer 1/4 cup of the marinade to an airtight container; set aside.
- For Chicken: In a large zipper-lock bag, gently toss 2 more tablespoons of the marinade with the artichokes, asparagus, tomatoes, capers, lemon slices, salt, and pepper.
- Seal shut, gently toss to coat, and set aside.
- In a second large zipper-lock bag, toss the chicken with the remaining marinade, coating the chicken thoroughly.
- Seal shut, toss to coat, and set aside.
- To Store: Refrigerate the reserved marinade, vegetables, and chicken separately for up to 2 days, turning the bag of chicken occasionally to redistribute the marinade.
- To Serve: Adjust an oven rack to the middle position and heat the oven to 450 degrees.
- Transfer the vegetables to a 13 by 9-inch baking dish and lay the chicken breasts on top, skin-side up.
- Bake until an instant-read thermometer inserted into the thickest part of the chicken registers 160 degrees, about 45 minutes.
- Meanwhile, allow the reserved marinade to sit at room temperature to liquefy, then shake vigorously to recombine.
- Transfer the chicken and vegetables to a serving platter.
- Pour the reserved marinade over the chicken, sprinkle with the chopped tarragon, and serve.
- * To make ahead/freezer meal - Prepare the marinade as directed above and set aside 1/4 cup to use later.
- Place the artichokes, asparagus and tomatoes in an oven- and freezer-safe baking dish and lay the chicken breasts on top, skin-side up.
- Pour the remaining prepared marinade over the chicken and vegetables.
- Top with lemon slices and capers, season with salt & pepper as desired, then cover and freeze.
- When ready to prepare, defrost completely.
- Preheat the oven to 450 degrees.
- Bake uncovered until an instant-read thermometer inserted into the thickest part of the chicken registers 160 degrees, about 45 minutes.
- Transfer the chicken and vegetables to a serving platter.
- Pour the reserved 1/4 cup of marinade over the chicken, sprinkle with the chopped tarragon, and serve.
