Roast Chicken with Artichokes and Gremolata Butter

This is an elegant roast chicken and so simple to make, everyone just raves about it!


5 TBSP butter, room temperature
1/4 cup chopped fresh Italian parsley
1 TBSP grated lemon peel
3 garlic cloves, pressed
1 5-pound chicken
2 8-ounce packages frozen artichoke hearts, thawed
2 TBSP fresh lemon juice

roast chicken

1) Preheat oven to 425 degrees. Mix butter, chopped parsley, lemon peel and pressed garlic in small bowl to blend. Season butter mixture with salt and pepper.
2) Place chicken on heavy large rimmed baking sheet; pat dry with paper towels. Gently slide hand under chicken breast skin to loosen from meat. Spread 2 TBSP seasoned butter under skin and 1 TBSP over chicken; sprinkle skin with salt and pepper. Transfer to oven; roast chicken 50 minutes.
3) Arrange artichokes around chicken; baste with drippings. Continue roasting until thermometer inserted into thickest part of thigh registers 180 degrees, about 25 minutes longer. Transfer artichokes to edge of platter. Tilt chicken over baking sheet, allowing juices to empty onto sheet. Place chicken on platter. Brush 1 TBSP seasoned butter over chicken. Pour pan juices into sauceboat; mix in remaining seasoned butter and lemon juice. Serve chicken and roasted artichokes with pan juices.

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