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Chicken Halves with Artichokes and Garlic

Serves 6

Total Time
1 hr 15 mins

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.

su-Chicken Halves with Artichokes and Garlic

Photo: Annabelle Breakey; Styling: Randy Mon
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 454Calories from Fat 51
% Daily Value *
Total Fat 26g40%

Saturated Fat 6.3g32%
Cholesterol 127mg43%
Sodium 767mg32%
Total Carbohydrate 13g5%

Dietary Fiber 6.2g25%
Protein 43g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.