Roasted Chicken and Fall Vegetables |
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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Ingredients:
3 medium artichokes (1 1/2 pounds) |
3 3/4 pound(s) bone-in chicken pieces, skin removed |
2 tablespoon(s) capers, rinsed |
1 pound(s) carrots, peeled, halved lenghtwise and cut into 2-inch pieces |
2 1/2 tablespoon(s) extra-virgin olive oil |
2 bulb(s) fennel (1 1/2 pounds) |
2 tablespoon(s) fresh rosemary |
3 head(s) garlic |
1 teaspoon(s) ground black pepper, divided |
1 teaspoon(s) kosher salt, divided |
1/2 lemon |
1 to 1 1/4 cup(s) reduced-sodium chicken broth |
2 pound(s) small red potatoes |
Directions:
1. Heat oven to 425 degrees.
2. Trim off and discard the tops of the fennel where they meet the bulb. Trim a thin slice off the bottom of each bulb, then pull off any outer layers that are discolored. Cut the bulbs lengthwise in half, then into thin wedges.
3. Transfer the fennel to a large, shallow roasting pan and add the potatoes, carrots and 1 1/2 tablespoons of the olive oil, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Toss to combine. Peel away as much of the papery skins from the garlic heads as possible; slice off and discard the top third of each head. Place the garlic, cut-sides down, among the vegetables. Cover the pan tightly with foil and bake for 30 minutes.
4. Meanwhile, bring a large pot of water to a boil. Juice the lemon into the pot, then add the lemon half to the water.
5. With a knife, cut off about 1 inch from the top of each artichoke and trim the end of each stem. Using scissors, cut off the spiky tops of the outer leaves. Cut each artichoke into six wedges. Using a paring knife, scrape out the feathery choke in the center of each wedge. Drop the wedges into the boiling water. Partially cover the pan and cook until just tender, about 12 minutes. Drain and set aside.
6. On a cutting board, mince the capers and rosemary until they form a paste. Transfer to a small bowl and stir in the remaining 1 tablespoon of the olive oil and the remaining 1/2 teaspoon each of the salt and pepper.
7. Remove the vegetables from the oven, discarding the foil. Spread the caper mixture on the chicken pieces and then arrange them on top of the vegetables. Pour the chicken broth into the pan and roast, uncovered, for 30 minutes.
8. Tuck the cooked artichokes into the vegetables in the roasting pan. Baste the chicken with some of the liquid from the bottom of the pan (add more broth if necessary) and continue roasting for 15 minutes, or until the vegetables are tender and the chicken is cooked all the way through.
9. Transfer the chicken and vegetables to a serving platter, removing the garlic heads. Cover with foil to keep warm. When the garlic heads are cool enough to handle, about 5 minutes, squeeze the roasted cloves out of their skins and scatter them over the vegetables and chicken. Serve immediately.
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