Roast Chicken With Artichokes Recipes

CHICKEN AND ARTICHOKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
• Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
• Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.

ROASTED CHICKEN DINNER WITH POTATOES AND ARTICHOKES ON A BED OF CRISPY KALE

Steps:

• Drizzle the chicken with EVOO and liberally sprinkle with sea salt and pepper.
• In a roasting pan or baking dish, combine the potatoes, rosemary, onions, bay leaves, artichokes, garlic and lemons. Drizzle with about 1/4 cup EVOO, season with salt and pepper and toss to coat. Arrange the chicken on top of the vegetables.
• Position the rack on the center of the oven and preheat the oven to 350 degrees F.
• Roast the chicken and vegetables for 45 minutes. Turn on the broiler and douse the pan with the wine. Broil until crispy and brown, 12 to 15 minutes. Remove from the oven.
• Dress the kale very lightly with about 1 tablespoon EVOO and season with salt, pepper and a few gratings of nutmeg. Spread the kale on a wire rack set over a baking sheet. Broil until very crispy, about 10 minutes.
• Divide the kale among plates and top with the chicken and vegetables.

PARMESAN CHICKEN WITH ARTICHOKE HEARTS

Steps:

• Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken., In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices., Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Sprinkle with green onions.

ARTICHOKE CHICKEN

Steps:

• In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

ROAST CHICKEN WITH ARTICHOKES AND GREMOLATA BUTTER

Steps:

• Preheat oven to 425°F. Mix butter, chopped parsley, lemon peel, and pressed garlic in small bowl to blend. Season butter mixture with salt and pepper.
• 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 tablespoons seasoned butter under skin and 1 tablespoon over chicken; sprinkle skin with salt and pepper. Transfer to oven; roast chicken 45 minutes.
• Arrange artichokes around chicken; baste with drippings. Continue roasting until thermometer inserted into thickest part of thigh registers 180°F, 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 tablespoon 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.

ROAST CHICKEN WITH ARTICHOKES

Steps:

• 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.

SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
• Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.

ROASTED CHICKEN AND JERUSALEM ARTICHOKES

Steps:

• Preheat oven to 500 degrees. Season chicken with salt and pepper, and rub with 1 tablespoon olive oil. Place chicken in a shallow roasting pan; set aside. Zest the lemon into long strips, and squeeze juice from lemon into a small bowl. Set aside juice.
• In a medium bowl, combine lemon zest, garlic, Jerusalem artichokes, shallots, and thyme. Add remaining 2 tablespoons oil; season with salt and pepper. Toss to coat, and arrange in pan around chicken. Roast until chicken is golden brown, about 40 minutes.
• Remove from oven. Add reserved lemon juice, wine, and olives; stir up any browned bits on the bottom of roasting pan with a wooden spoon. Return to oven, and continue cooking until liquid has thickened slightly, 10 to 15 minutes. Remove from oven, and transfer to serving plates. Garnish with grated lemon zest.

SHEET-PAN CHICKEN WITH ARTICHOKES AND HERBS

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. Season with salt and pepper and toss to evenly coat. Spread in an even layer.
• In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Season chicken all over with salt and pepper, then rub with spice mixture. Arrange the chicken on top of the vegetables skin-side up.
• Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35 to 40 minutes.
• Divide chicken and vegetables among plates. Pour pan juices into a small bowl, let settle and then skim off the fat with a spoon. Stir in olives, lemon juice and red-pepper flakes (if using). Spoon sauce over chicken and vegetables. Serve warm.

ROAST CHICKEN WITH ARTICHOKES, TOMATOES AND PEPPERS

Steps:

• Preheat the oven to 450 degrees. Place about two-thirds of the artichokes in a food processor with the garlic, 2 teaspoons of the olive oil, 1/2 teaspoon of the salt and pepper. Process until smooth, stopping as necessary to scrape the sides of the bowl.
• Carefully loosen the skin over the breast from the meat, forming 2 pouches. Stuff the pouches with the artichoke mixture. Rub the skin with the remaining teaspoon of olive oil and season with salt and pepper. Fill the cavity with the lemon, the rosemary and the remaining artichoke hearts. Place in a roasting pan and roast for 35 minutes, running a spatula under the chicken once or twice to prevent it from sticking to the pan.
• Combine the tomato, roasted pepper and cayenne and spoon the mixture over the chicken. Continue roasting until the juices run clear when pricked in the thickest part of the thigh, about 35 minutes longer, basting every 10 minutes. Remove from the oven and let stand for 10 minutes before carvings. Carve and divide among 4 plates, serving a little of the artichoke puree with each serving.