Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
1 Hour 15 Mins
Serves 6

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.

How to Make It

Step 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.

Step 2

Roast chicken in oven, uncovered, until cooked through, about 1 hour. Add olives and parsley.

Step 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.

Step 4

Note: Nutritional analysis is per serving.

Ratings & Reviews

gmtaus's Review

March 26, 2012
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.

aliceclement's Review

January 30, 2012