Baked Lemon Herb Chicken w/ Parmesan Garlic Artichokes

A great holiday or anytime meal!
Ingredients:

5-8 LB Whole Chicken
3-4 Fresh Whole Artichokes
2 Lemons
1 TBSP Dried Parsley Flakes
1 TSP Oregano
2 TBSP Unsalted Butter Melted
2-3 Shallots
Garlic
Olive Oil
Parmesan
Kosher Salt
Black Pepper

Preheat Oven 400 degrees.
Start by trimming away all excess fat.
Remove the innards and discard.
Foil line a roaster pan.
Slice 1 lemon.
Zest. Set some zest on the side for the topper before the oven.
Juice the lemon.
Dice the garlic and add herbs to melted butter.
Add some olive oil to mix if preferred.
Add lemon juice. Stir.
Lift the skin to the chicken and add the mix.
Continue on both sides of the breast.
Rub mixture over the skin.
Add the sliced and zested lemons to the cavity.
Chop the shallot and garlic.
Add with the parsley to the cavity.
Top with some of the zest.
Grab some kitchen twine or zip ties work.
Tie the legs by wrapping around then pull together.
Beautiful.
Top with kosher salt.
Add some pepper.
Bake for 20 mins at 400 degrees.
Then reduce to the recommended time.

For 5-7 lbs 350 oven for 2.5 hours or 7+ lbs 350 oven for 3 hrs and 15 mins.

While the chicken bakes prepare the artichokes.
Wash artichokes thoroughly.
Line a cookie sheet with foil.
Snip the ends of the artichokes with kitchen shears.
Beautiful.
Chop the ends.
If keeping the ends on during the cooking cross them to retain the moisture as they bake.
Our preferred method is to remove the stems and let them bake right side up.
Add some olive oil.
Repeat for each.
Sprinkle with kosher salt and pepper.
Open and add some minced garlic.
Chop some fresh parsley.
Top the artichokes.
Sprinkle with Parmesan.
Beautiful!
Magnificent!
Now wrap them individually with foil.
Refrigerate until it’s time for the oven.
In the last hour and 20 mins into the chicken bake time, move the chicken to the bottom row and add the artichokes to the oven and bake.
Let chicken sit for at least 15 mins before serving.
Plate the awesome creation.

Serve on a bed of risotto or rice pilaf if preferred. Peel leaves from artichokes and Enjoy!

Copyright 2021. All Rights Reserved. Original Photography, Writing, Recipe, Content by Andrea Danielle Pistella and Family.

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