Rating: 5 stars
2 Ratings
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  • 5 star values: 2

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.

This Story Originally Appeared On sunset.com

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Annabelle Breakey; Styling: Randy Mon

Recipe Summary

total:
1 hr 15 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

454 calories; calories from fat 51%; protein 43g; fat 26g; saturated fat 6.3g; carbohydrates 13g; fiber 6.2g; sodium 767mg; cholesterol 127mg.
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