Serves 4
45 min
Roast Split Chicken with Lemony Artichoke Sauce
Recipe GLPR515c22953918a3
A restaurant-quality roasted chicken prepared spatchcock-style, with crispy golden skin on both sides. The bird is finished with a bright, pan-deglazed sauce featuring tender artichoke hearts, white wine reduction, fresh lemon, and aromatic herbs. Perfect for a elegant weeknight dinner that comes together in under 45 minutes.
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Ingredients
1 whole 3.5-pound spatchcocked chicken, patted dry
2 tablespoons high-heat cooking oil (canola, vegetable, or peanut)
Kosher salt to taste
Freshly ground black pepper to taste
6 ounces canned artichoke hearts, drained and sliced (or 1 whole fresh artichoke, trimmed and prepared)
1/2 cup dry white wine
1/2 fresh lemon, cut into wedges
1/2 teaspoon dried thyme
1/2 teaspoon fresh flat-leaf parsley, finely chopped
Directions
Preheat your oven to 475°F. Select a large oven-safe skillet (cast iron works beautifully) that is large enough to accommodate the spatchcocked bird and can withstand high oven heat. Place the skillet on the stovetop over high heat. Once the pan is very hot, add the cooking oil and swirl to coat evenly. While the pan heats, ensure the chicken is patted completely dry with paper towels. When the skillet is smoking, gently lay the chicken skin-side down into the pan. Season the top (bone side) generously with kosher salt and freshly ground black pepper. Immediately transfer the entire hot skillet to the preheated oven and roast for 10 minutes.
Carefully remove the hot skillet from the oven and flip the chicken skin-side up. The skin should be golden brown and crispy. Season the now-exposed skin side generously with kosher salt and freshly ground black pepper. Return the skillet to the oven and continue roasting for 25 to 30 minutes until the thickest part of the thigh registers 165°F on an instant-read meat thermometer.
Remove the skillet from the oven and carefully transfer the roasted chicken to a cutting board or serving platter. Tent the chicken loosely with aluminum foil to keep it warm while you prepare the sauce.
Place the hot skillet on the stovetop over medium-high heat. Be very careful, as the skillet is still quite hot. Using a wooden spoon or spatula, scrape up any browned bits from the bottom of the pan. Pour off the excess fat, leaving approximately 2 tablespoons of the pan drippings in the skillet.
Add the sliced drained artichoke hearts to the skillet and sauté for about 2 minutes, stirring occasionally, until the artichokes begin to soften and pick up color from the pan. Season the artichokes with kosher salt, freshly ground black pepper, and the dried thyme. Pour in the white wine and squeeze the juice from the lemon wedges into the pan, then drop in the squeezed lemon pieces. Bring the mixture to a simmer and allow it to reduce by approximately half, about 2 to 3 minutes more, until the sauce is slightly thickened and the alcohol has cooked off. Remove from heat and finish by sprinkling the fresh chopped parsley over the top of the sauce.
Serve the roasted split chicken with the warm lemony artichoke sauce spooned over or alongside each portion.
