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ROAST CHICKEN w/ ARTICHOKES AND TOMATOES




Source of Recipe


American Heart Association


List of Ingredients




Serves 4
1/4 cup kalamata olives

9-ounce package frozen artichoke hearts, thawed

6 medium Italian plum tomatoes, quartered

8 large shallots, peeled

1 head garlic, cloves separated, unpeeled

2 teaspoons olive oil

3 tablespoons fresh lemon juice

2 tablespoons chopped fresh rosemary or 2 teaspoons dried, crushed using mortar and pestle

2 tablespoons chopped fresh thyme or 2 teaspoons dried, crumbled

1/4 teaspoon salt

Black pepper to taste

1 cup low-sodium chicken broth

2 1/2- to 3-pound whole chicken



Recipe



Preheat oven to 3500 F. Slightly crush olives with the back of a spoon to release flavor. Place olives, artichoke hearts, tomatoes, shallots, and garlic in a large roasting pan. Add oil and lemon juice, tossing to coat evenly.

Sprinkle with rosemary, thyme, salt, and pepper. Pour the chicken broth into the roasting pan. Bake, covered, for 20 minutes.

Meanwhile, rinse chicken and pat dry with paper towels. Season chicken inside and out with pepper.

Place chicken in the roasting pan. Bake, covered, for 1 hour. Baste chicken and vegetables occasionally with pan juices, adding a little water if broth evaporates.

Increase oven temperature to 4500 F. Roast, uncovered, for about 20 minutes, until chicken is brown and crisp, and juices run clear when thigh is pierced with a sharp knife.

Transfer the chicken to a serving platter. With a slotted spoon, transfer artichoke hearts, tomatoes, shallots, olives, and all but 8 garlic cloves to the platter and arrange around the chicken. Cover with foil or the top of the roaster to keep warm.

To prepare sauce, squeeze reserved garlic cloves into a blender or the work bowl of a food processor fitted with a metal blade. Skim any fat from pan juices. Add pan juices to work bowl; process sauce until smooth. Taste the sauce; dilute with a little water, if necessary. Transfer to a sauceboat or small pitcher and serve with the chicken and vegetables. Don't forget to remove the skin from the chicken before eating!


Cook's Tip: Each diner who wants some extra zip to the taste can use his or her fork to squeeze the skin off the remaining garlic cloves.