How to make it

  • Directions:
  • Directions:
  • Preheat oven to 425°F.
  • Mix butter, chopped parsley, lemon peel, and pressed garlic in small bowl to blend.
  • Season butter mixture with salt and pepper.
  • Place chicken on heavy large rimmed baking sheet; pat dry with paper towels.
  • Gently slide hand under chicken breast skin to loosen from meat.
  • Spread 2 tablespoons seasoned butter under skin and 1 tablespoon over chicken; sprinkle skin with salt and pepper.
  • Transfer to oven; roast chicken 45 minutes.
  • Arrange artichokes around chicken; baste with drippings.
  • Continue roasting until thermometer inserted into thickest part of thigh registers 180°F, about 25 minutes longer.
  • Transfer artichokes to edge of platter.
  • Tilt chicken over baking sheet, allowing juices to empty onto sheet.
  • Place chicken on platter.
  • Brush 1 tablespoon seasoned butter over chicken.
  • Pour pan juices into gravy boat; mix in remaining seasoned butter and lemon juice.
  • Serve chicken and roasted artichokes with pan juices.

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