Roast Chicken with Artichokes and Gremolata Butter
A succulent roasted whole chicken flavored with herb-citrus gremolata butter, accompanied by tender artichoke hearts. The gremolata butter, made with parsley, lemon, and garlic, infuses the chicken with bright flavors while keeping it moist during roasting.
Ingredients
- •5 tablespoons butter, room temperature
- •¼ cup chopped fresh Italian parsley
- •1 tablespoon grated lemon peel
- •3 cloves garlic cloves
- •5 pounds chicken
- •16 ounces frozen artichoke hearts
- •2 tablespoons fresh lemon juice
Cooking Instructions
- 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.
10 min
- 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.
45 min
- 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.
25 min