Skip to main content
BROWSE

View Recipe

ROASTED CHICKEN

with Olives & Artichokes

Active Time : 15 minutes
Total Time : 1 1/4 hours
Serves : 6 servings
INGREDIENTS
  • 4 pounds cut up whole chicken
  • 1 14 ounce can quartered artichoke hearts drained
  • 1 6 ounce can small pitted ripe olives drained
  • 1 5.75 ounce jar stuffed manzanilla olives drained
  • 1/4 cup dry white wine or chicken broth
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped garlic
DIRECTIONS

Heat large skillet over medium-high heat. Salt and pepper chicken to taste; place skin-side-down in skillet.

Sear chicken until browned (about 5 minutes). Transfer to a greased 13x9-inch baking dish.

Combine remaining ingredients and pour over chicken. Bake in a preheated 350°F oven 1 hour or until internal temperature reaches 170°F.