Photo by @dominicperri
Let the oven do all of the work tonight! With a little bit of prep and a hot oven, you can get dinner on the table in under an hour. Serve the roasted potatoes, artichokes and olives over dark leafy greens and dinner is ready!
Excerpted from Winner! Winner! Chicken Dinner © by Stacie Billis, used with permission of Storey Publishing.
Click here to purchase a copy!
- 1 whole (3 to 4 pounds) chicken, butterflied
- 1 1/ 2 pounds new potatoes,
- 2 tablespoons olive oil, plus more as needed
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoons freshly ground black pepper
- 1 (14 ounce) can artichoke bottoms, drained and quartered
- 1 cup small, pitted green olives
If you have time, remove the chicken from your refrigerator up to 1 hour before cooking. When ready to cook, preheat the oven to 425°F (200°C) and prep the potatoes: Cut the potatoes in half. Add them to a medium bowl with the oil, 1 tablespoon of the lemon juice, 1 teaspoon of the salt, and the garlic powder. Toss to coat well and transfer to a shallow roasting pan or a large sheet pan. Set the bowl, which should still have a little bit of the oil–lemon juice mixture at the bottom, aside.
Pat the chicken dry with paper towels, and season it with the remaining 2 teaspoons salt and the pepper, dividing them evenly between both sides of the chicken. Nestle the chicken skin side up between all of the potatoes on the roasting pan, making sure that the potatoes remain in a single layer and that none get stuck under the bird. Pour the remaining oil–lemon juice mixture from the bowl onto the chicken and rub it into the skin.
Place the pan in the oven and cook for 30 minutes, basting the chicken with drippings and shaking the potatoes every 10 minutes or so. If at any point there aren’t enough drippings to baste the bird, drizzle a small amount of oil onto the chicken and use that. After 30 minutes, baste the chicken with the remaining 1 tablespoon lemon juice. Add the artichoke bottoms and olives to the pan, scattering them all around the bird. Cook for another 5 minutes before checking for doneness: an instant-read thermometer should register 160°F (70°C) at the thickest part of the breast and 165°F (75°C) at the thigh. If the chicken is not cooked through, roast for 5 to 10 minutes longer until it is.
Allow the chicken to rest for ideally 10 minutes before serving.