Roast Chicken with Artichoke-Lemon Pan Sauce — Three Many Cooks

Ingredients

• 1 whole chicken (about 3 ½ pounds)
• 1 ½ tablespoons kosher salt
• 1 ½ tablespoons olive oil
• 2 teaspoons sugar
• Freshly ground black pepper
• 1 box (9 ounces) frozen artichoke hearts, thawed
• 3 large garlic cloves, minced
• 1 teaspoon dried oregano
• 1 cup chicken broth
• ¼ cup each: dry vermouth and fresh lemon juice
• 3 tablespoons chopped fresh parsley leaves