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Ingredients
- 1.6 kg whole chicken, boned, butterflied
- 2 T olive oil
- 2 T lemon juice, plus 1 lemon, sliced
- 2 garlic cloves, thinly sliced
- 1 long red chili, deseeded, thinly sliced
- 1 t dried oregano
- 1 T chopped fresh thyme, plus 4 sprigs
- 8 marinated artichoke hearts, with stems
- 200 ml dry white wine
Preparation
Step 1
Preheat oven to 220C.
Place chicken, skin side up, in an oiled roasting pan. Drizzle with oil and lemon juice, then scatter with lemon slices, garlic, chilli, oregano, chopped thyme and sprigs. Season well. Add articholes to pan then pour over the wine. Roast the chicken for 30-35 minutes until the skin is golden and the jices run clear when the thickest part is pierced. Transfer chicken to a board and cut into 8 pieces. Pour pan juices into a jug.
Serve chicken with artichokes, drizzled with a spoonful of pan juices.