Make-Ahead Baked Chicken with Spring Vegetables, Capers, and Lemon

Name: Make-Ahead Baked Chicken with Spring Vegetables, Capers, and Lemon
Yield: Serves 4
Ingredients: 1/2 cup, extra-virgin olive oil; 1/4 cup, water; 1/4 cup, packed fresh parsley, tarragon, or basil leaves or 2 tablespoons fresh rosemary or thyme leaves; 1 , shallot, chopped; 6 medium cloves, garlic, minced or pressed through garlic press (about 2 tablespoons); 1 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 1 , (9-ounce) package frozen artichoke hearts, thawed and patted dry; 1 pound, asparagus (about 1 bunch), tough ends trimmed, cut in half; 1 pint, cherry tomatoes (about 12 ounces), stemmed and washed; 1/4 cup, capers, rinsed; 1/2 , lemon, sliced 1/4 inch thick, end piece discarded; 1/2 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 2 , whole bone-in, skin-on chicken breasts (about 1 1/2 pounds each), split (see illustrations below); 2 tablespoons, chopped fresh tarragon leaves (for serving)

Main Courses
Chicken
Vegetables
Make Ahead

This recipe creates an almost complete make-ahead meal.

SERVES 4

Make-Ahead Baked Chicken with Spring Vegetables, Capers, and Lemon

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