Reviews (1)

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18 Ratings

5 star values:

                                  3

4 star values:

                                  6

3 star values:

                                  7

2 star values:

                                  2

1 star values:

                                  0

Martha Stewart Member

Rating: 4 stars

10/01/2017

                I really enjoyed the taste but won't make it again.  I guess all of the oil which gave it a great taste, but was the demise for me for this recipe.  All the oil in a hot oven SPLATTERS everywhere, so unless you also have time to clean your oven, or can figure out a way to keep  splatter to a minimum, pass on making this.

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Roast Chicken with Artichokes

Ingredients

Ingredient Checklist

3 tablespoons extra-virgin olive oil, plus 2 tablespoons for pan

2 lemons, halved

1 whole chicken (3 to 4 pounds), backbone removed, flattened

Coarse salt and freshly ground pepper

1/4 teaspoon red-pepper flakes

1 pint-size jar Artichokes Packed in Oil with Lemon, room temperature or warmed in oil

Fresh mint, for garnish

Gallery

Roast Chicken with Artichokes

Roast Chicken with Artichokes

Roast Chicken with Artichokes

Roast Chicken with Artichokes

Ingredients

Ingredients

  • 3 tablespoons extra-virgin olive oil, plus 2 tablespoons for pan
  • 2 lemons, halved
  • 1 whole chicken (3 to 4 pounds), backbone removed, flattened
  • Coarse salt and freshly ground pepper
  • 1/4 teaspoon red-pepper flakes
  • 1 pint-size jar Artichokes Packed in Oil with Lemon, room temperature or warmed in oil
  • Fresh mint, for garnish

Directions

Preheat oven to 425 degrees. Rub 3 tablespoons oil and the juice of 1 lemon over chicken; season generously with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet (preferably cast-iron) over medium-high heat. Cook chicken, breast side down, until golden, about 5 minutes.

Set a large skillet (preferably cast-iron) on top of chicken, pressing to flatten. Transfer to oven, and roast until golden, about 30 minutes.

Remove skillet; flip chicken. Return skillet onto chicken; roast until cooked through and an instant-read thermometer inserted into thickest part of the thigh reaches 165 degrees, about 10 minutes.

Transfer to a platter; let rest 10 minutes before carving. Drizzle with juice of remaining lemon, and sprinkle with red-pepper flakes. Scatter artichokes over top, and drizzle with oil from jar. Garnish with mint.

Reviews (1)

Add Rating & Review

18 Ratings

5 star values:

                                  3

4 star values:

                                  6

3 star values:

                                  7

2 star values:

                                  2

1 star values:

                                  0

Martha Stewart Member

Rating: 4 stars

10/01/2017

                I really enjoyed the taste but won't make it again.  I guess all of the oil which gave it a great taste, but was the demise for me for this recipe.  All the oil in a hot oven SPLATTERS everywhere, so unless you also have time to clean your oven, or can figure out a way to keep  splatter to a minimum, pass on making this.

Reviews (1)

Add Rating & Review

18 Ratings

5 star values:

                                  3

4 star values:

                                  6

3 star values:

                                  7

2 star values:

                                  2

1 star values:

                                  0

Add Rating & Review

18 Ratings

5 star values:

                                  3

4 star values:

                                  6

3 star values:

                                  7

2 star values:

                                  2

1 star values:

                                  0

18 Ratings

5 star values:

                                  3

4 star values:

                                  6

3 star values:

                                  7

2 star values:

                                  2

1 star values:

                                  0

18 Ratings

5 star values:

                                  3

4 star values:

                                  6

3 star values:

                                  7

2 star values:

                                  2

1 star values:

                                  0
  • 5 star values:
  • 3
  • 4 star values:
  • 6
  • 3 star values:
  • 7
  • 2 star values:
  • 2
  • 1 star values:
  • 0

Martha Stewart Member

Rating: 4 stars

10/01/2017

                I really enjoyed the taste but won't make it again.  I guess all of the oil which gave it a great taste, but was the demise for me for this recipe.  All the oil in a hot oven SPLATTERS everywhere, so unless you also have time to clean your oven, or can figure out a way to keep  splatter to a minimum, pass on making this.

Martha Stewart Member

Rating: 4 stars

10/01/2017

                I really enjoyed the taste but won't make it again.  I guess all of the oil which gave it a great taste, but was the demise for me for this recipe.  All the oil in a hot oven SPLATTERS everywhere, so unless you also have time to clean your oven, or can figure out a way to keep  splatter to a minimum, pass on making this.

Rating: 4 stars

All Reviews for Roast Chicken with Artichokes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Roast Chicken with Artichokes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest