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Roast Chicken with Artichokes and Gremolata Butter

Roast Chicken with Artichokes and Gremolata Butter
Photo by Lisa Hubbard

Ingredients

  • 3 garlic cloves
  • 1 5-pound chicken
  • 2 8-ounce packages frozen artichoke hearts
  • 1 tablespoon grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons butter
  • ¼ cup Italian parsley

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...

View full recipe at Epicurious

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