Broiled Chicken & Artichokes

I don't know much about broiling things; such as when broiling is better than baking or why broiling is better than baking. However, I figured I'd give it a try. This attempt was fairly successful, though if we'd followed the recipe exactly, I think it would have looked a lot better. We rushed a bit on the cooking time. All in all it tasted pretty good. And, at least for our family, these ingredients are almost always in our house so it's something simple to throw together.

• 8 boneless skinless chicken thighs (about 2 lbs)
• 2 jars (7.5 oz each) marinated quartered artichoke hearts, drained
• 2 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup shredded Parmesan cheese
• 2 Tbsp minced fresh parsley

Take two on recipe: chicken color looks MUCH better. Doug
drizzled artfully with Caesar dressing.

Preheat broiler. In a large bowl, toss chicken and artichokes with oil, salt and pepper. Transfer to a broiler pan. Broil 3 inches from heat, 8-10 minutes or until a thermometer reads 170 degrees, turning chicken and artichokes halfway through cooking. Sprinkle with cheese. Broil 1-2 minutes longer or until cheese is melted. Sprinkle with parsley.

NOTES: The chicken in the above photo doesn't look as broiled as it should be. As I mentioned above, we were in a bit of a rush to get the kids back to their mom's house so we cooked the chicken for 20 minutes along with the Cheese & Herb Potato Fans and then quickly flipped it to broil while we served those up. I think following the recipe will make this look much more appetizing.



Serves: 8
Prep Time: 5 min
Total Time: 20 min

Recipe from Taste of Home