Roast chicken with artichoke-lemon pan sauce
A roast chicken will fill your kitchen with warmth as the winter winds howl.
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1 whole chicken (about 3-1/2 pounds)
1-1/2 tablespoons kosher salt
1-1/2 tablespoons olive oil
2 teaspoons sugar
Freshly ground black pepper
1 box (9 ounces) frozen artichoke hearts, thawed
3 large garlic cloves, minced
1 teaspoon dried oregano
1 cup chicken broth
1/4 cup each: dry vermouth and fresh lemon juice
3 tablespoons chopped fresh parsley leaves
Three Many Cooks
Veteran cookbook author, Pam Anderson, and daughters, Maggy and Sharon, believe that just about anything worth being part of happens in the kitchen. Each week they share their thoughts about recipes, cooking, eating, and anything that comes with it (which in their world, is just about everything). There are three cooks in their kitchen. Sometimes that’s too many, but usually it’s just right.
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Sprinkle chicken all over, including cavity with kosher salt; set on a wire rack set over a plate. Refrigerate at least 4 hours or up to 4 days.
Adjust oven rack to lower-middle position and heat oven to 450 degrees F. Tie chicken legs together and tuck wings under chicken. Brush breast side of chicken all over with some of the oil and sprinkle with 1 teaspoon sugar and a few grinds of pepper. Place chicken, breast side down on a V-rack set over a small roasting pan; repeat brushing with remaining oil and sprinkle with 1/2 teaspoon sugar and a few more grinds of pepper.
Roast, breast side down until deep golden brown on backside, about 30 minutes. Remove from oven (close oven door); holding a wad of paper towels in both hands, turn chicken, breast side up. Sprinkle breast with remaining 1/2 teaspoon sugar, and add 1 cup of water to the pan. Continue to roast until chicken is mahogany brown and leg/thigh registers at least 175 degrees, about 20 minutes longer. Transfer chicken to a cutting board to rest for 15 minutes to 30 minutes. When ready to serve, carve each whole leg from the chicken, cutting each into leg and thigh pieces. Remove wings. Carve the breast meat from the carcass and slice crosswise.
Meanwhile, remove V-rack and set empty pan over two burners at medium-high heat. If any juices remain in the pan, simmer until they evaporate, then add artichokes; sauté to evaporate moisture, about a minute. Add garlic and oregano; sauté until fragrant, a minute or so longer. Add broth, vermouth, and lemon juice; simmer until reduced to about 1 cup of liquid, just a few minutes, depending on pan size and temperature. Stir in parsley, pour into a gravy boat and serve alongside the carved chicken.
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