Turn a Dinner of Roasted Chicken and Vegetables Into a Simple yet Flavorful Skillet Standby

Use the sauce from cooking the chicken to make flavorful pan-roasted vegetables.

The chicken is perfectly crispy and moist at the same time. Daniel J. van Ackere/TNS

The chicken achieves a perfectly roasted hue and crispy skin from cooking first in the skillet, and once the chicken is moved to another dish to finish cooking in the oven (a must for bone-in chicken breasts to cook evenly), the skillet is left with a savory fond that is ideal for either making a rich pan sauce or flavoring pan-roasted vegetables, such as artichokes.

Pan-Roasted Chicken Breasts With Artichokes and Cherry Tomatoes

Serves 4

• 18 ounces frozen artichoke hearts
• Salt and pepper
• 4 (10- to 12-ounce) bone-in split chicken breasts, trimmed, brined if desired
• 5 tablespoons olive oil
• 12 ounces cherry tomatoes, halved
• 2 tablespoons capers, rinsed
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 teaspoon minced fresh oregano
• Pinch red pepper flakes

Adjust oven rack to middle position and heat oven to 450 degrees F.

Toss artichokes with 1/4 teaspoon salt and pinch pepper in a bowl. Microwave, covered, until artichokes begin to soften, 5 to 7 minutes, stirring halfway through cooking.