One Pan Chicken with Roasted Potatoes and Artichokes
 
 
Ingredients
  • One 4-pound chicken
  • Salt and freshly ground black pepper
  • 1 ½ pounds small yellow potatoes, quartered
  • One 12-ounce jar marinated artichoke hearts, drained
  • 3 to 4 garlic cloves, peeled
  • A couple sprigs of rosemary
  • 2 tablespoons olive oil
  • 1 lemon, to finish
Instructions
  1. Preheat oven to 475 degrees F. Using a cleaver or sharp kitchen shears, remove the backbone of the chicken. Season the cavity generously with salt and pepper. Turn the chicken breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly. Gently pat the skin dry with a paper towel then season generously with more salt and pepper.
  2. Add potatoes, artichokes, garlic and rosemary to a large, 12-inch cast iron skillet. Toss with olive oil then season with salt and pepper. Nestle the chicken on top of the potatoes and artichokes.
  3. Roast chicken for 35 to 45 minutes, until a thermometer inserted into the thigh registers 165 degrees. Squeeze juice of entire lemon over dish, then serve.
Recipe by Allons-Eat! at https://www.allonseat.com/one-pan-chicken-with-roasted-potatoes-and-artichokes/