If you are looking for a burnished, crispy skinned roast chicken, then this is not your bird. However, if you are looking for a moist, luscious, one pot chicken dinner, then start singing "winner, winner, chicken dinner" right now. This took very little time to prep, and then spent 90 minutes in the oven steaming in its own juices without any supervision required and made the house smell amazing.
I added Coffee and Five Spice Roasted Carrots to the dish at the end for extra flavor and color, but you could omit these (though the recipe is simple and cooks in the oven along with the chicken so why not?) This dish would also be delicious with a can of chickpeas tipped in with the artichokes and lemon, and a grain of some sort - barley maybe? -cooked and then stirred into the pan juices at the very end would be an excellent decision on the cook's part...
I happened to have some dried sliced lemon that L. bought me which I used as a garnish (illustrated above) but this was part of gilding the lily presentation-wise and not necessary to the recipe.
1 4 lbs (or so) whole chicken
1 1/2 whole lemons, well-washed and each half cut into 5 pieces lengthwise. I used Meyer lemons because I love them but any organic lemon (so that you can eat the peel) works just fine
6 cloves garlic, peeled and halved lengthwise
1 can artichoke hearts (plain, not the jarred kind in dressing) or 1 bag frozen or 8 fresh if you are a kitchen martyr and have the skills and patience necessary to prep them...
1 large sprig thyme
1 bay leaf
Salt to taste
Preheat the oven to 375.
Season the chicken inside and out with salt. Stuff a couple of pieces of the lemon, the bay leaf and 2 or 3 garlic clove halves in the cavity. Place the chicken, breast side up, in an oven safe pan large enough to hold it.
Drain the can of artichoke hearts and nestle them around the chicken. Add the lemon and garlic strategically around the chicken as well.
Salt the vegetables, top the chicken with the sprig of thyme and gently pour 1/4 cup of water around the chicken. Top the pan with a lid and place in the oven for 90 minutes.
Remove from the oven. Gingerly lift up the chicken and transfer to a carving board for carving. Stir the vegetables together, add the carrots or chickpeas if using and serve each person some of the vegetables, a few slices of chicken and a iadleful of the pan juices.
Inspiration recipe, here.
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