How pretty is this Charred Rosemary Vinaigrette Chicken, and it sounds so fancy! It’s not, you know I don’t do fancy around here, but I do love when something simple, hello one pot (skillet) meal, looks impressive, and in my completely biased opinion, this looks impressive.

Charred Rosemary Vinaigrette Chicken

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 4 Rosemary Sprigs
  • 3 tablespoons Red Wine Vinegar
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Maple Syrup
  • 1/4 cup Olive Oil, plus more for cooking
  • Freshly Ground Pepper and Salt
  • 8 boneless, skinless, Chicken Thighs
  • 1 pint Cherry Tomatoes
  • 1 10-ounce package Frozen Artichoke Hearts, thawed
  • 1/2 cup Capers, drained
  1. Instructions
  2. Preheat the oven to 375 degrees. Roast 2 of the Rosemary Sprigs directly on the oven rack for 5 minutes, until edges have browned. Carefully, strip the leaves off and then finely chop them; discard stems.
  3. In a small bowl whisk together the Vinegar, Dijon Mustard, Maple Syrup, 1/4 cup Olive Oil, and crushed Rosemary. Season with Salt and Pepper.
  4. In a large heavy-bottomed (oven-safe) skillet, heat about 1 tablespoon of Olive Oil over medium-high heat. Season both sides of Chicken with salt and pepper and cook for 6 minutes per side. Remove from skillet and set aside on a plate.
  5. Drain about half of the leftover oil from the skillet and add the Cherry Tomatoes, Artichoke Hearts, and Capers. Nestle the chicken back into the skillet, top with the remaining Rosemary Springs, and pour the vinaigrette on top. Cover and place in the oven to roast for 15 minutes, or until chicken reaches an internal temp of 165 degrees. With about 2 minutes to go remove the lid from the skillet and set the oven to broil.