Roasted Chicken Breast with Tomatoes, Olives, Capers and Artichokes

Amid the Snow-pocalypse that is going on right now, my friend C came over for dinner. I had one breast of chicken for my solo dinner, but it was a big one and it was enough for two. I wanted to experiment with roasting a breast because cooking chicken on the stove always turns out bad and dry for me. This recipe was inspired by one I read about in Martha Stewart's Cooking School. Love her! Anyways, here is the recipe and a picture, it tasted delish and was moist and the roasted accoutrements were amazing. C said she would have preferred a bit more of those, but for one it would have been plenty!

Delish!

Roasted Chicken Breast with Tomatoes, Olives, Capers and Artichokes

1 Chicken Breast, Bone in

1 cup Cherry Tomatoes or (any small tomato)

2 tsp Capers plus a bit of their juice

1/4 cup Olives halved

1/2 cup Marinated Artichokes (I got mine from Trader Joes)

3 Tbsp Olive Oil (1 for the Chicken, 2 for the rest)

- Preheat the oven to 400.

- Mix the 2 Tbsp Olive Oil, Tomatoes, Capers, Olives, and Marinated Artichokes in a small bowl.

- Heat an oven-proof pan on the stove til warm then add 1 Tbsp of Olive Oil and heat until hot but not smoking and bubbling

- Place the breast, skin side down in the pan and cook for about 3 minutes

- Remove the pan from the heat and add the veggie mixture.

- Put the pan in the oven uncovered and turn the oven up to 475.

- Roast in the oven for 25 minutes or until done.

Enjoy with a great side! I made some roasted potatoes with garlic...they are a big crowd pleaser at my apartment! Check out Ina Garten's Recipe for these! Also, for one, a bone-in chicken breast would have been a bit more than necessary, so you could save the chicken and use in a salad.