Rosemary-Roasted Chicken with Artichokes and Potatoes

Name: Rosemary-Roasted Chicken with Artichokes and Potatoes
Total time: 70 min
Ingredients: 2 small lemons (about 6 ounces); 1 (4-pound) whole chicken, neck and giblets removed, chicken patted dry; .25 cup extra-virgin olive oil, divided; 4.50 teaspoons teaspoons kosher salt, divided; 1.50 teaspoons teaspoons smoked paprika; 2 teaspoons black pepper, divided; 1 pound baby potatoes; 4 large shallots (about 8 ounces), halved lengthwise; 12 (4- to 6-inch) rosemary sprigs, divided; 1 (12- to 14-ounce) jar marinated artichoke hearts, drained, halved lengthwise if whole

4.3

(3)

3 Reviews

Chicken and aromatic rosemary have long been a perfect pair. Added in stages, hardy rosemary sprigs infuse this spatchcocked chicken with herbal, piney flavor from start to finish. Add baby potatoes, shallots, and tangy marinated artichokes to the sheet pan to turn this roast chicken into a one-pan meal that's elegant enough for a dinner party but quick enough for a weeknight.

By

Justin Chapple

Published on April 22, 2021

Active Time:

25 mins

Total Time:

1 hrs 10 mins

Servings:

4

Ingredients

2 small lemons (about 6 ounces)
1 (4-pound) whole chicken, neck and giblets removed, chicken patted dry
¼ cup extra-virgin olive oil, divided
4.50 teaspoons teaspoons kosher salt, divided
1.50 teaspoons teaspoons smoked paprika
2 teaspoons black pepper, divided
1 pound baby potatoes
4 large shallots (about 8 ounces), halved lengthwise
12 (4- to 6-inch) rosemary sprigs, divided
1 (12- to 14-ounce) jar marinated artichoke hearts, drained, halved lengthwise if whole

Directions

Preheat oven to 450°F. Grate zest from lemons to measure 1 tablespoon. Slice grated lemons into thin rounds. Set zest and slices aside. Using poultry shears, cut along each side of chicken backbone, and remove; reserve for stock, if desired. Flip chicken breast-side up; press on breastbone to flatten chicken. Tuck wing tips under; rub chicken all over with 2 tablespoons oil. Sprinkle all over with lemon zest, 1 tablespoon salt, smoked paprika, and 1 1/2 teaspoons pepper. Place chicken, skin side up, on a rimmed baking sheet lined with aluminum foil.
Place potatoes, shallots, lemon slices, 8 rosemary sprigs, remaining 2 tablespoons oil, remaining 1 1/2 teaspoons salt, and remaining 1/2 teaspoon pepper in a large bowl; toss to coat. Scatter potato mixture in an even layer around chicken on baking sheet.
Roast in preheated oven until a thermometer inserted in thickest portion of meat registers 140°F, 30 to 40 minutes. Scatter artichokes and remaining 4 rosemary sprigs around chicken. Return to oven; roast at 450°F until potatoes are tender and a thermometer inserted in thickest portion of meat registers 155°F, 5 to 10 minutes. Remove from oven; let rest 10 minutes. (Chicken temperature will continue to rise to 165°F.) Carve chicken. Toss vegetables with juices on baking sheet; serve with chicken.