Lemon Chicken with Artichokes and Potatoes
Though we prefer the flavor and texture of frozen artichoke hearts, one 14-ounce can of artichoke hearts (drained and patted dry with paper towels) may be substituted.
1 pound small red potatoes , quartered
2 tablespoons vegetable oil
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
1 (9-ounce) box frozen artichoke hearts , thawed
4 garlic cloves , minced
1 teaspoon grated zest and 1 tablespoon juice from 1 lemon
2 tablespoons finely chopped fresh oregano
1. Toss potatoes and 1 tablespoon oil in large bowl. Wrap tightly with plastic wrap and microwave until edges of potatoes begin to soften, 4 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.
2. Pat chicken dry with paper towels and season with salt and pepper. Heat remaining oil in large nonstick skillet over medium-high heat until just smoking. Add chicken and cook until golden brown and cooked through, about 5 minutes per side. Transfer to serving platter and tent with foil.
3. Add potatoes to empty skillet and cook until well browned, about 4 minutes. Stir in artichoke hearts and cook until heated through, about 2 minutes. Add garlic, lemon zest, lemon juice, and oregano and cook until fragrant, about 30 seconds. Season with salt and pepper and transfer to platter with chicken. Serve.