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
How to Make It
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.
Roast chicken in oven, uncovered, until cooked through, about 1 hour. Add olives and parsley.
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.
OMG! Made this tonight and it was delicious! I used a package of skin on bone in thighs (as that's what I had in the freezer). 1/4 c of water and 3/4 c of white wine. Added a thinly sliced, sauteed onion to browned chicken. Subbed a can of artichoke hearts in water from TJ and green olives with pimentos. I peeled the garlic and it softened to a spreadable consistency. Also added a pinch of thyme to the chicken when I browned it. Made a wonderful gravy. Hubby licked his plate clean.