Roast Chicken with Artichokes and Gremolata Butter

Name: Roast Chicken with Artichokes and Gremolata Butter
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 5 tablespoons butter, room temperature; ¼ cup chopped fresh Italian parsley; 1 tablespoon grated lemon peel; 3 cloves garlic cloves; 5 pounds chicken; 16 ounces frozen artichoke hearts; 2 tablespoons fresh lemon juice

A succulent roasted whole chicken flavored with herb-citrus gremolata butter, accompanied by tender artichoke hearts. The gremolata butter, made with parsley, lemon, and garlic, infuses the chicken with bright flavors while keeping it moist during roasting.

6 servings

1 hr 20 min

Published October 4, 2025

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Ingredients

•5 tablespoons butter, room temperature
•¼ cup chopped fresh Italian parsley
•1 tablespoon grated lemon peel
•3 cloves garlic cloves
•5 pounds chicken
•16 ounces frozen artichoke hearts
•2 tablespoons fresh lemon juice

Cooking Instructions

1.
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.
10 min
2.
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.
45 min
3.
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.
25 min

Roast Chicken with Artichokes and Gremolata Butter

6 servings

1 hr 20 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

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.

10 min

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.

45 min

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.

25 min