Chicken Halves with Artichokes and Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This falls between classic roast chicken and a braise. Adding a bit of water to the juices and the garlic creates a sauce to spoon over mashed potatoes. Ingredients:
2 tablespoons olive oil |
1 large (4 lb.) chicken, halved, backbone removed |
1 1/2 teaspoons kosher salt |
6 whole garlic cloves with skins on |
5 large artichoke hearts (see prep hearts below; 3 1/2 lbs. total), quartered |
1 cup unpitted green olives |
5 flat-leaf parsley sprigs |
Directions:
1. Preheat oven to 375°. Heat oil in a large dutch oven over medium-high heat. Sprinkle chicken all over with salt and lay in hot oil, skin side down. Cook until browned, about 5 minutes. Turn chicken over and add 1 cup water, the garlic, and artichokes.
2. Roast chicken in oven, uncovered, until cooked through, about 1 hour. Add olives and parsley.
3. Prep hearts: Snap off thick green outer leaves down to yellowish core. Halve artichokes crosswise; discard thorny tips. Trim stem to about 1/2 in. and peel tough outer skin from remaining stem. Halve artichoke lengthwise; scoop out and discard fuzzy, red-tipped choke. Put hearts in cold water with a little lemon juice and set aside until you're ready to cook.
4. Note: Nutritional analysis is per serving.
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