Roasted Chicken with Artichoke Hearts and Pancetta
By America's Test KitchenPublished on October 6, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmedSalt and pepper 1 tablespoon olive oil 2 ounces pancetta, chopped fine18 ounces frozen artichoke hearts, thawed, patted dry, and quartered3 garlic cloves, minced2 teaspoons minced fresh thyme ½ cup chicken broth 2 teaspoons lemon juice
Before You Begin
In step 2, be mindful of the hot skillet handle.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add chicken, skin side down, and cook until well browned, about 5 minutes. Transfer skillet to oven and roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 15 minutes. Transfer chicken to platter, skin side up, and tent loosely with foil.
- Add pancetta to now-empty skillet (skillet handle will be hot) and cook over medium-high heat until crisp, about 4 minutes. Add artichokes and cook, without stirring, until browned, about 2 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add broth and lemon juice, scraping up any browned bits, and cook until slightly thickened, about 2 minutes. Season with salt and pepper to taste. Spoon artichoke mixture around chicken and serve.
Time
30 minutesYield
Serves 4Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
Salt and pepper
1 tablespoon olive oil
2 ounces pancetta, chopped fine
18 ounces frozen artichoke hearts, thawed, patted dry, and quartered
3 garlic cloves, minced
2 teaspoons minced fresh thyme
½ cup chicken broth
2 teaspoons lemon juice
Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
Salt and pepper
1 tablespoon olive oil
2 ounces pancetta, chopped fine
18 ounces frozen artichoke hearts, thawed, patted dry, and quartered
3 garlic cloves, minced
2 teaspoons minced fresh thyme
½ cup chicken broth
2 teaspoons lemon juice
Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
Salt and pepper
1 tablespoon olive oil
2 ounces pancetta, chopped fine
18 ounces frozen artichoke hearts, thawed, patted dry, and quartered
3 garlic cloves, minced
2 teaspoons minced fresh thyme
½ cup chicken broth
2 teaspoons lemon juice
Why This Recipe Works
Cooking the chicken skin side down in a 450-degree oven nicely crisps and browns the skin. Frozen artichokes and pancetta combine for a quick-cooking, flavorful side dish.
Before You Begin
In step 2, be mindful of the hot skillet handle.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add chicken, skin side down, and cook until well browned, about 5 minutes. Transfer skillet to oven and roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 15 minutes. Transfer chicken to platter, skin side up, and tent loosely with foil.
- Add pancetta to now-empty skillet (skillet handle will be hot) and cook over medium-high heat until crisp, about 4 minutes. Add artichokes and cook, without stirring, until browned, about 2 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add broth and lemon juice, scraping up any browned bits, and cook until slightly thickened, about 2 minutes. Season with salt and pepper to taste. Spoon artichoke mixture around chicken and serve.
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