I made this for my monthly cooking club and it was a hit. This is a recipe I will make again and again. A must have for your recipe box.
You will need ...
1 whole chicken, backbone removed and butterflied (I used a 6-lb chicken)
1/4 cup EVOO
1 tablespoon chopped fresh thyme
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon Ms.Dash
1/2 teaspoon garlic powder
1/2 teaspoon powdered ginger
Salt & Pepper
4 tablespoons butter
2 lemons
1 large sweet texas onion, sliced
3 large cloves garlic, smashed
1 pound baby Yukon potatoes, halved if large
1/2 cup chicken stock
1 pound asparagus, ends trimmed
1/2 cup marinated artichoke hearts
1-2 tablespoons artichoke marinade
Step 1
Preheat the oven to 450 degrees F.
Step 2
In a small bowl, combine the olive oil, thyme, paprika, cayenne, Ms.Dash, garlic powder, ginger and a large pinch each of salt and pepper.
Step 3
In a large 12-inch skillet, layer the lemon slices, onions, garlic, and potatoes. Dab the veggies with 2 of the tablespoons of butter and season with salt and pepper. Coat the underside of the chicken with the herb oil then place the chicken skin side up over the veggies. Put the remaining 2 tablespoons of butter under the skin of the breast meat and coat in the remaining oil, being sure to cover the chicken completely.
Step 4
Roast for 30 minutes. Pour the stock around the chicken. Add the asparagus and artichokes. Drizzle the asparagus with the oil marinade from the artichokes. Return the chicken to the oven and roast another 20 minutes or until the chicken reads 168 degrees on a meat thermometer and juices are clear. Let rest for 10 minutes covered with foil. Drizzle with lemon juice. Cut into pieces and serve.
This dish goes great with fresh crusty bread.
Recipe adapted from Half Baked Harvest.
To see original recipe click here. https://www.halfbakedharvest.com/spring-skillet-roasted-lemon-chicken-and-veggies/
