No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roast Chicken with Artichokes

Lemon, garlic, and coriander bolster the clean flavor of oil-preserved baby artichokes, a fresh addition to the earthy flavor of roast chicken and a way to prolong the taste of spring. Preserving foods in oil is a tradition in Mediterranean cooking.

Roast Chicken with Artichokes

Source: Martha Stewart Living, March 2010


  • 3 tablespoons extra-virgin olive oil, plus 2 tablespoons for pan
  • 2 lemons, halved
  • 1 whole chicken (3 to 4 pounds), backbone removed, flattened
  • Coarse salt and freshly ground pepper
  • 1/4 teaspoon red-pepper flakes
  • 1 pint-size jar Artichokes Packed in Oil with Lemon, room temperature or warmed in oil
  • Fresh mint, for garnish


  1. Preheat oven to 425 degrees. Rub 3 tablespoons oil and the juice of 1 lemon over chicken; season generously with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet (preferably cast-iron) over medium-high heat. Cook chicken, breast side down, until golden, about 5 minutes.

  2. Set a large skillet (preferably cast-iron) on top of chicken, pressing to flatten. Transfer to oven, and roast until golden, about 30 minutes.

  3. Remove skillet; flip chicken. Return skillet onto chicken; roast until cooked through and an instant-read thermometer inserted into thickest part of the thigh reaches 165, about 10 minutes.

  4. Transfer to a platter; let rest 10 minutes before carving. Drizzle with juice of remaining lemon, and sprinkle with red-pepper flakes. Scatter artichokes over top, and drizzle with oil from jar. Garnish with mint.

Reviews (0)

Related Topics