Broiled Chicken and Artichoke Hearts
Quick and tasty broiled chicken with multiple variations
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Cooking tools:
- Broiler pan
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
Ingredients
- 6 pieces of chicken (I use a mix of chicken breasts and thighs)
- 12 ounces artichoke hearts, canned (drained and quartered if whole)
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 1/4 cup parsley, chopped
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon course black pepper
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