Roast Chicken with Artichokes and Gremolata Butter
Photo by Lisa Hubbard
Ingredients
- 1 5-pound chicken
- 3 garlic cloves
- ¼ cup Italian parsley
- 5 tablespoons butter
- 2 tablespoons fresh lemon juice
- 2 8-ounce packages frozen artichoke hearts
- 1 tablespoon grated lemon peel
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. Spre...
White Wines from Greece
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