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Chicken Halves with Artichokes and Garlic

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 1 hr, 15 mins
Yield Serves 6
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.


  • 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

Nutrition Information

  • calories 454
  • caloriesfromfat 51 %
  • protein 43 g
  • fat 26 g
  • satfat 6.3 g
  • carbohydrate 13 g
  • fiber 6.2 g
  • sodium 767 mg
  • cholesterol 127 mg

How to Make It

  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.