Garlic Chicken with Potatoes and Artichokes
Serving Size : 4
4 pound chicken
4-5 medium potatoes, scrubbed and cut into wedges
Salt, freshly ground black pepper
1 shallot, minced
6 sprigs thyme
6 sprigs parsley
2 stalks celery with leaves
2 bay leaves
9 oz pkg frozen artichoke hearts, thawed or 8 oz can, drained
2 sprigs each rosemary, oregano, sage OR 2 tablespoons dried herbs
2 heads garlic, peeled
Toasted French bread slices
Preheat oven to 350. Sprinkle chicken inside and out with salt and pepper. Place shallot, 2 thyme sprigs, 2 parsley sprigs, a cut celery stalk and a bay leaf into cavity. Truss bird.
Place in baking pan and add potatoes, artichokes and bouquet garnish of fresh rosemary, oregano, sage, remaining thyme, parsley, celery and bay leaf. Place chicken breast up on vegetables. Scatter garlic around the chicken. If using dried herbs, sprinkle over chicken.
Bake covered in a baking pan about 1 hour, uncover and roast 15-30 minutes longer to brown breast and until juices run clear when a thigh is pierced. Remove chicken and vegetables to a platter. Let stand a few minutes before carving chicken. Serve garlic with toasted French bread for spreading.
Serving Size : 4
4 pound chicken
4-5 medium potatoes, scrubbed and cut into wedges
Salt, freshly ground black pepper
1 shallot, minced
6 sprigs thyme
6 sprigs parsley
2 stalks celery with leaves
2 bay leaves
9 oz pkg frozen artichoke hearts, thawed or 8 oz can, drained
2 sprigs each rosemary, oregano, sage OR 2 tablespoons dried herbs
2 heads garlic, peeled
Toasted French bread slices
Preheat oven to 350. Sprinkle chicken inside and out with salt and pepper. Place shallot, 2 thyme sprigs, 2 parsley sprigs, a cut celery stalk and a bay leaf into cavity. Truss bird.
Place in baking pan and add potatoes, artichokes and bouquet garnish of fresh rosemary, oregano, sage, remaining thyme, parsley, celery and bay leaf. Place chicken breast up on vegetables. Scatter garlic around the chicken. If using dried herbs, sprinkle over chicken.
Bake covered in a baking pan about 1 hour, uncover and roast 15-30 minutes longer to brown breast and until juices run clear when a thigh is pierced. Remove chicken and vegetables to a platter. Let stand a few minutes before carving chicken. Serve garlic with toasted French bread for spreading.
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