Chili-Roasted Chicken

  • Yield: 4 servings


Vinaigrette and Chicken
1/4cup sherry vinegar
2teaspoons spicy brown mustard
2teaspoons ancho chile powder
2teaspoons dried oregano leaves
1teaspoon ground cumin
2cloves garlic
1teaspoon salt
1/2teaspoon freshly ground black pepper
8-- chicken thighs
3tablespoons olive oil
1tablespoon frozen orange juice concentrate
4cups cubed ciabatta or other country style bread
2tablespoons olive oil, divided
3cups torn romaine lettuce
3cups mixed baby lettuces
3cups tomatoes, cut into chunks
9ounces package frozen artichoke hearts, cooked by package directions
1/2cup shredded manchego cheese or parmesan cheese


In small bowl, whisk together vinegar, mustard, chile powder, oregano, cumin, garlic, salt and pepper. Drizzle half of mixture over chicken; rub into chicken and under skin. Cover and refrigerate 30 minutes. For vinaigrette, whisk oil and orange juice concentrate into vinegar mixture remaining in bowl; set aside.

Heat oven to 400. Place bread cubes on baking sheet. Drizzle with 1 tablespoon oil; toss to coat evenly. Bake 8 to 10 minutes or until light golden brown. Cool.

Heat 1 tablespoon oil in large ovenproof skillet over medium heat. Add chicken skin side down and cook until golden brown, about 3 minutes. Turn and cook 2 to 3 minutes more. Transfer skillet to oven and roast 15 to 20 minutes or until chicken juices run clear.

In large bowl, combine lettuces, tomatoes, artichoke hearts, cheese and bread. Drizzle vinaigrette over salad; toss until evenly mixed and coated. Spoon onto serving plates; top with roasted chicken. Garnish with fresh oregano, if desired. Makes 4 servings.