Roast Chicken With Artichokes, Tomatoes And Peppers

Name: Roast Chicken With Artichokes, Tomatoes And Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 13 3/4-ounce can artichoke hearts, well drained; 2 cloves garlic, peeled; 1 tablespoon olive oil; 1/2 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 1 3 1/2-pound roasting chicken; 1/2 lemon, quartered; 3 sprigs fresh rosemary; 1 14 1/2-ounce can peeled tomatoes, well drained and coarsely chopped; 1 green bell pepper, roasted, peeled, cored, deribbed and julienned; ⅛ teaspoon cayenne

Servings: persons

1 13 3/4-ounce can artichoke hearts, well drained
2 cloves garlic, peeled
1 tablespoon olive oil
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 3 1/2-pound roasting chicken
1/2 lemon, quartered
3 sprigs fresh rosemary
1 14 1/2-ounce can peeled tomatoes, well drained and coarsely chopped
1 green bell pepper, roasted, peeled, cored, deribbed and julienned
⅛ teaspoon cayenne

1
Preheat the oven to 450 degrees.
2
Place about two-thirds of the artichokes in a food processor with the garlic, 2 teaspoons of the olive oil, 1/2 teaspoon of the salt and pepper.
3
Process until smooth, stopping as necessary to scrape the sides of the bowl.
4
Carefully loosen the skin over the breast from the meat, forming 2 pouches.
5
Stuff the pouches with the artichoke mixture.
6
Rub the skin with the remaining teaspoon of olive oil and season with salt and pepper.
7
Fill the cavity with the lemon, the rosemary and the remaining artichoke hearts.
8
Place in a roasting pan and roast for 35 minutes, running a spatula under the chicken once or twice to prevent it from sticking to the pan.
9
Combine the tomato, roasted pepper and cayenne and spoon the mixture over the chicken.
10
Continue roasting until the juices run clear when pricked in the thickest part of the thigh, about 35 minutes longer, basting every 10 minutes.
11
Remove from the oven and let stand for 10 minutes before carvings.
12
Carve and divide among 4 plates, serving a little of the artichoke puree with each serving.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 13 3/4-ounce can artichoke hearts, well drained, 2 cloves garlic, peeled, 1 tablespoon olive oil, 1/2 teaspoon salt, plus more to taste, and more.

Yes, Roast Chicken With Artichokes, Tomatoes And Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!