Chicken Halves with Artichokes and Garlic

Chicken Halves with Artichokes and Garlic Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
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.

Yield:

Serves 6

Recipe from

Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional 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

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

Preparation

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.

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.

Note: Nutritional analysis is per serving.

Note:

January 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note