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1
For Marinade: Process all of the ingredients in a food processor or blender until smooth, about 20 seconds.
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2
Transfer 1/4 cup of the marinade to an airtight container; set aside.
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3
For Chicken: In a large zipper-lock bag, gently toss 2 more tablespoons of the marinade with the artichokes, asparagus, tomatoes, capers, lemon slices, salt, and pepper.
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4
Seal shut, gently toss to coat, and set aside.
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5
In a second large zipper-lock bag, toss the chicken with the remaining marinade, coating the chicken thoroughly.
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6
Seal shut, toss to coat, and set aside.
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7
To Store: Refrigerate the reserved marinade, vegetables, and chicken separately for up to 2 days, turning the bag of chicken occasionally to redistribute the marinade.
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8
To Serve: Adjust an oven rack to the middle position and heat the oven to 450 degrees.
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9
Transfer the vegetables to a 13 by 9-inch baking dish and lay the chicken breasts on top, skin-side up.
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10
Bake until an instant-read thermometer inserted into the thickest part of the chicken registers 160 degrees, about 45 minutes.
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11
Meanwhile, allow the reserved marinade to sit at room temperature to liquefy, then shake vigorously to recombine.
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12
Transfer the chicken and vegetables to a serving platter.
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13
Pour the reserved marinade over the chicken, sprinkle with the chopped tarragon, and serve.
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14
* To make ahead/freezer meal - Prepare the marinade as directed above and set aside 1/4 cup to use later.
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15
Place the artichokes, asparagus and tomatoes in an oven- and freezer-safe baking dish and lay the chicken breasts on top, skin-side up.
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16
Pour the remaining prepared marinade over the chicken and vegetables.
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17
Top with lemon slices and capers, season with salt & pepper as desired, then cover and freeze.
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18
When ready to prepare, defrost completely.
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19
Preheat the oven to 450 degrees.
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20
Bake uncovered until an instant-read thermometer inserted into the thickest part of the chicken registers 160 degrees, about 45 minutes.
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21
Transfer the chicken and vegetables to a serving platter.
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22
Pour the reserved 1/4 cup of marinade over the chicken, sprinkle with the chopped tarragon, and serve.
