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Basil chicken with artichoke hash on a blue dinner plate with basil vinaigrette in a small white dish on the side.

Basil Chicken & Artichoke Hash

potatoes, green beans, basil vinaigrette

STARS

Roast moist, boneless, skin-on chicken breasts and until golden brown. Slice and serve over a mixture of roasted red-skinned potatoes, sweet onions, artichoke hearts, and tender green beans. Top with fresh basil vinaigrette.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Gremolata Chicken

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 4 boneless, skin-on chicken breasts

Hash

  • 1 pound red potatoes, diced
  • 1 yellow onion, diced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup chopped parsley
  • 1 15-ounce can artichoke hearts, drained and patted dry

Green Beans

  • 1 pound green beans, trimmed

Basil Vinaigrette

  • 1 cup packed basil leaves
  • ½ cup parsley leaves
  • 1 shallot, chopped
  • 1 garlic clove
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • ½ cup olive oil
  • ½ teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste
Directions
1
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth. 
2
Toss the chicken with the gremolata and marinate overnight or for at least 4 hours. 
3
Preheat the oven to 400°F. 
4
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 18-22 minutes.
5
On a baking sheet, toss the potatoes and onions with 2 tablespoons oil, salt and pepper. Roast for 15 minutes, or until crisp. Toss with parsley after removing from the oven. 
6
On a separate baking sheet, toss the artichoke hearts with the remaining oil and roast for 10-15 minutes, or until crisp. 
7
Boil a large pot of salted water for the green beans. Prepare an ice bath by filling a large bowl with cold water and ice. When the water boils, add the green beans for 2 to 4 minutes, until bright green. then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1 to 2 minutes. 
8
Toss the green beans with the potatoes, onions and artichokes in a serving bowl. 
9
Add all of the vinaigrette ingredients to a blender and purée until smooth, adding water if necessary to reach desired consistency. Adjust seasoning with salt and pepper.  
10
To serve, divide the hash between plates, top with chicken and drizzle with basil vinaigrette. 

Basil Chicken & Artichoke Hash

potatoes, green beans, basil vinaigrette

STARS

Roast moist, boneless, skin-on chicken breasts and until golden brown. Slice and serve over a mixture of roasted red-skinned potatoes, sweet onions, artichoke hearts, and tender green beans. Top with fresh basil vinaigrette.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Gremolata Chicken

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 4 boneless, skin-on chicken breasts

Hash

  • 1 pound red potatoes, diced
  • 1 yellow onion, diced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup chopped parsley
  • 1 15-ounce can artichoke hearts, drained and patted dry

Green Beans

  • 1 pound green beans, trimmed

Basil Vinaigrette

  • 1 cup packed basil leaves
  • ½ cup parsley leaves
  • 1 shallot, chopped
  • 1 garlic clove
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • ½ cup olive oil
  • ½ teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste

Directions

1
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth. 
2
Toss the chicken with the gremolata and marinate overnight or for at least 4 hours. 
3
Preheat the oven to 400°F. 
4
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 18-22 minutes.
5
On a baking sheet, toss the potatoes and onions with 2 tablespoons oil, salt and pepper. Roast for 15 minutes, or until crisp. Toss with parsley after removing from the oven. 
6
On a separate baking sheet, toss the artichoke hearts with the remaining oil and roast for 10-15 minutes, or until crisp. 
7
Boil a large pot of salted water for the green beans. Prepare an ice bath by filling a large bowl with cold water and ice. When the water boils, add the green beans for 2 to 4 minutes, until bright green. then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1 to 2 minutes. 
8
Toss the green beans with the potatoes, onions and artichokes in a serving bowl. 
9
Add all of the vinaigrette ingredients to a blender and purée until smooth, adding water if necessary to reach desired consistency. Adjust seasoning with salt and pepper.  
10
To serve, divide the hash between plates, top with chicken and drizzle with basil vinaigrette.