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Recipes

Roast Chicken with Artichokes and Gremolata Butter

By The Bon Appétit Test KitchenPhotography by Lisa Hubbard

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Recipe information

  • Total Time

    1 minutes

  • Yield

    4 Servings

Ingredients

5

tablespoons butter, room temperature

1

/4 cup chopped fresh Italian parsley

1

tablespoon grated lemon peel

3

garlic cloves, pressed

1

5-pound chicken

2

8-ounce packages frozen artichoke hearts, thawed

2

tablespoons fresh lemon juice

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Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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 sauceboat; mix in remaining seasoned butter and lemon juice. Serve chicken and roasted artichokes with pan juices.

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