You are here: Home » Recipes » Chili-Roasted Chicken Chili-Roasted Chicken Yield 4 servings PrintEmail Ingredients Vinaigrette and Chicken1/4 cup sherry vinegar2 teaspoons spicy brown mustard2 teaspoons ancho chile powder2 teaspoons dried oregano leaves1 teaspoon ground cumin2 cloves garlic1 teaspoon salt1/2 teaspoon freshly ground black pepper8 -- chicken thighs3 tablespoons olive oil1 tablespoon frozen orange juice concentrateSalad4 cups cubed ciabatta or other country style bread2 tablespoons olive oil, divided3 cups torn romaine lettuce3 cups mixed baby lettuces3 cups tomatoes, cut into chunks9 ounces package frozen artichoke hearts, cooked by package directions1/2 cup shredded manchego cheese or parmesan cheese Instructions 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.