Roast Chicken with Artichoke-Lemon Pan Sauce
Roast Chicken with Artichoke-Lemon Pan Sauce: Savory flavor combinations in a simple, delicious recipe from Three Many Cooks. Perfect for special meals or weeknight dinners.
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Cooking tools:
- Butcher's twine
- Pastry brush
- Roasting rack
- Roasting pan
- Cooling rack
- Instant-read thermometer
- Pepper mill
- Carving knife
- Chef's knife
- Cutting board
- Gravy boat
- Oven
- Stove
- Refrigerator
- Plate
- Measuring cup
- Measuring spoon
- Paper towel
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
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