Roast Chicken and Artichokes With Cilantro & Caper Sauce


  • 8 bone in, skin on chicken pieces - about 3 pounds total
  • 2 cups Napoleon Marinated Artichoke Hearts, drained (about 12 oz)
  • 5 Tablespoons Napoleon EV OO
  • Kosher salt and black pepper
  • 1 small shallot, chopped
  • 1 cup chopped fresh cilantro leaves
  • 2 Tablespoons Napoleon capers, drained
  • 2 Tablespoons Napoleon Red Wine Vinegar
  • Watercress and crusty bread for serving


  1. Heat oven to 450 F  Toss the chicken, artichoke hearts, 1 tablespoon 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 165F 30 – 35 minutes.
  2. Meanwhile, combine the shallot, cilantro, capers, vinegar, the remaining 4 tablespoons of oil, and 1/4 teaspoon each salt and pepper in a small bowl.
  3. Serve the chicken with the watercress and bread, topped with the dressing.