To prolong the taste of spring, enjoy the earthy flavor of our roast chicken with some oil-packed artichokes.


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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 degrees, about 10 minutes.

  • 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 (1)

18 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
I really enjoyed the taste but won't make it again. I guess all of the oil which gave it a great taste, but was the demise for me for this recipe. All the oil in a hot oven SPLATTERS everywhere, so unless you also have time to clean your oven, or can figure out a way to keep splatter to a minimum, pass on making this.