Photo: Lily Banse
Roast Split Chicken with Lemony Artichoke Sauce
8 ingredients
4
openrecipes
I don't know about you, but cooking a chunk of meat larger than the size of my head sometimes intimidates me. How do I get the thing to cook evenly? Do I need to rotate it? Breast side up or down? ...
Estimated Nutrition (whole recipe, rough)
797
Calories
43g
Protein
59g
Fat
25g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Canola | 1 tbsp (14g) | 124 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons high heat cooking oil (canola, vegetable, peanut)
- One 3.5 pound organic chicken, spatchcocked
- kosher salt & freshly ground black pepper
- 1 whole artichoke, trimmed or 6 ounces drained canned artichoke hearts, sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly chopped parsley
- 1/2 cup white wine
- 1/2 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By steamykitchen ·
Recipe sourced from
openrecipes