Roast Split Chicken with Lemony Sauce


Roast Split Chicken with Lemony SauceIngredients:

2 tablespoons high heat cooking oil (canola, vegetable, peanut)
One 3.5 pound organic chicken, spatchcocked
kosher salt & freshly ground black pepper
1 whole artichoke, trimmed or 6 ounces drained canned artichoke hearts, sliced
1/2 teaspoon dried thyme
1/2 teaspoon freshly chopped parsley
1/2 cup white wine
1/2 lemon


1. Preheat your oven to 475F. On your stove top, heat a large oven safe frying pan on high heat (big enough to fit the bird, and one that can withstand high heat in the oven. I prefer cast iron). Swirl in oil. While the pan heats up, make sure your bird is patted as dry as possible. When the pan is very hot – gently place the bird SKIN side down in the pan. Season the top of bird with salt and pepper. Immediately place the entire pan in oven for 10 minutes.

2. Carefully remove hot pan from oven. flip the bird over. The skin should be beautifully golden and crisp. Generously season the skin side with salt and pepper. Return pan to the oven. Roast another 25-30 minutes. Remove from oven, place chicken on a plate and tent with aluminum foil to keep warm.

3. Put the hot pan (careful! the pan is very hot still!) on the stovetop. Discard all but 2 tablespoons of the pan drippings. Add the artichokes and fry until softened, about 2 minutes. Season with salt, pepper, dried thyme, wine, lemon. Reduce the sauce by half, about 2 minutes more. Finish with a sprinkling of chopped parsley. Serve chicken with sauce