I dont usually make many meat centered dishes, but when the weather cools down and its gloomy outside, sometimes the only thing to do is to roast a chicken. Its simple, elegant, and feeds a lot of people. My favorite way to do it is in its juices (chicken stock that I previously made and froze), with whole green olives, artichoke hearts, and a ton of lemon juice (inspired by one of my favorite Chef’s Fred Mueller of El Meze). The top of the chicken becomes browned but still stays juicy because I brine it the day before. Its a good meal to make on Monday and have leftovers for the rest of the week. I served it with roasted fingerling potatoes covered in garlic and olive oil.
Peppercorns (1 tbsp)
Salt (1/2 cup)
One Whole Free Range Organic Chicken
Yellow Onions (2)
Artichoke Hearts (one jar)
Green Olives-not pitted (1 1/2 cups)
Bay Leaves (5)
Garlic (2 toes pressed, 2 toes thinly sliced)
Williams Sonoma Ultimate Roast Chicken Rub (or poultry seasoning) (1 tbsp)
Chicken Stock (5 cups)
(Day ahead) Brine chicken with water, salt, and peppercorns in a large bowl(make sure chicken in completely submerged in water) keep refrigerated until use.
(Day of)Preheat oven to 250 degrees. Quarter onions, half lemons and artichoke hearts, press and slice garlic. Add broth (reserving 1/2 cup) and squeeze lemons into a 9×13 glass baking dish. Add onions and sliced garlic and bay leaves to the liquid saving artichoke and olives for later. Rinse chicken well and coat with olive oil and pressed garlic, sprinkle with chicken rub, and place in the center of baking dish. Cook for two hours uncovered to develop golden color on top. Place foil tent over chicken and add more chicken stock if necessary (you want there to be a lot of juice), cook for one more hour. Add artichokes and olives, cook for one more final hour. Remove from oven, let rest for 10 minutes. Remove from pan, carve, and add chicken back into the juices. Serve in a bowl with knife, fork, and SPOON.