Skillet-Roasted Chicken with Baby Artichokes and Olives

The quick roasting method in step 2 speedily cooks the chicken. Cook the artichokes and rice while the chicken roasts, so everything will be ready at the same time.

Yield: 6 servings (serving size: 3 ounces chicken, about 1/3 cup sauce, and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 393
  • Calories from fat: 27%
  • Fat: 11.7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 2.4g
  • Protein: 32.1g
  • Carbohydrate: 41.7g
  • Fiber: 9.8g
  • Cholesterol: 71mg
  • Iron: 4.6mg
  • Sodium: 787mg
  • Calcium: 104mg

Ingredients

  • 1 (4-pound) whole roasting chicken
  • 2 teaspoons canola oil
  • 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 cups water
  • 3 tablespoons fresh lemon juice
  • 18 baby artichokes
  • 1 tablespoon extravirgin olive oil
  • 1 cup dry white wine
  • 1 teaspoon all-purpose flour
  • 1/4 cup capers, rinsed and drained
  • 16 picholine olives, pitted
  • 3 cups hot cooked white rice

Preparation

  1. Preheat oven to 500°.
  2. Split chicken in half lengthwise. Heat canola oil in a large stainless steel skillet over high heat. Place chicken, skin side down, in pan; place pan in oven. Cook chicken at 500° for 10 minutes; remove from oven. Carefully turn chicken over; pour 1 1/2 cups broth over chicken. Return pan to oven; cook an additional 25 minutes or until a thermometer inserted in the meaty part of thigh registers 165°. Remove chicken from pan; let stand 10 minutes. Remove skin from chicken; discard skin. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper; slice chicken. Cover and keep warm.
  3. Combine 3 cups water and juice in a large bowl. Working with 1 artichoke at a time, cut off stem to within 1/4-inch from the base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1 inch from top of artichoke. Cut each artichoke lengthwise into quarters. Place artichoke quarters in lemon water.
  4. Heat olive oil in a large skillet over medium heat. Drain artichokes well; pat dry. Add artichokes to pan. Cover and cook 10 minutes or until tender; uncover. Increase heat to high; cook 2 minutes or until artichokes are golden, stirring frequently. Place artichokes in a medium bowl; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
  5. Place a zip-top plastic bag inside a 2-cup glass measure. Pour chicken drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Place pan over medium-high heat. Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Stir in wine. Bring to a boil; cook until reduced to 1 cup (about 8 minutes).
  6. Combine remaining 2 tablespoons broth and flour, stirring until smooth. Add flour mixture to drippings; bring to a boil. Reduce heat to medium-low. Add artichokes, capers, and olives; cook 2 minutes or until thoroughly heated, stirring frequently. Serve with chicken and rice.
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