Chicken Halves with Artichokes and Garlic

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 Sunset

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Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 454
  • Calories from fat: 51%
  • Protein: 43g
  • Fat: 26g
  • Saturated fat: 6.3g
  • Carbohydrate: 13g
  • Fiber: 6.2g
  • Sodium: 767mg
  • Cholesterol: 127mg


  • 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


  1. 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. 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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