Roast Chicken with Artichokes and Gremolata Butter
(Pollo Arrosto con Carciofi e Burro Gremolata)
Ingredients:
One 5-pound chicken
Two 8-ounce packages frozen artichoke hearts, thawed
5 tablespoons butter, room temperature
1/4 cup chopped fresh Italian parsley
1 tablespoon grated lemon peel
3 garlic cloves, pressed
2 tablespoons fresh lemon juice
Directions:
Preheat oven to 425°F.
Mix butter, chopped parsley, lemon peel, and pressed garlic in small bowl to blend.
Season butter mixture with salt and pepper.
Place chicken on heavy large rimmed baking sheet; pat dry with paper towels.
Gently slide hand under chicken breast skin to loosen from meat.
Spread 2 tablespoons seasoned butter under skin and 1 tablespoon over chicken; sprinkle skin with salt and pepper.
Transfer to oven; roast chicken 45 minutes.
Arrange artichokes around chicken; baste with drippings.
Continue roasting until thermometer inserted into thickest part of thigh registers 180°F, about 25 minutes longer.
Transfer artichokes to edge of platter.
Tilt chicken over baking sheet, allowing juices to empty onto sheet.
Place chicken on platter.
Brush 1 tablespoon seasoned butter over chicken.
Pour pan juices into sauceboat; mix in remaining seasoned butter and lemon juice.
Serve chicken and roasted artichokes with pan juices. Serves 4.