8 bone-in, skin-on chicken pieces (such as thighs, breasts, and drumsticks; about 3 pounds total)
2 cups marinated artichoke hearts, drained (about 12 ounces)
5 tablespoons olive oil
kosher salt and black pepper
1 small shallot, chopped
1 cup chopped fresh cilantro leaves
2 tablespoons capers, drained
2 tablespoons red wine vinegar
watercress and crusty bread, for serving

Heat oven to 450° F. Toss the chicken, artichoke hearts, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper on a large rimmed baking sheet. Roast, skin-side up, on the top rack until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 165° F, 30 to 35 minutes. Meanwhile, combine the shallot, cilantro, capers, vinegar, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and pepper in a small bowl. Serve the chicken with the watercress and bread, topped with the dressing.