Roasted Chicken with Artichokes, Lemons, and Onions

An adaptation of my friend Lizzy Shaw’s recipe, this is especially good for a dinner party. Lizzy has several friends who insist she make it when they come to her home. It can be completely assembled ahead of time, so you can spend time with your guests instead of being sequestered in the kitchen.

Serve the chicken with steamed rice or with Sauteed Rice with Spinach and Feta Cheese.

Do not substitute canned or marinated artichoke hearts for the frozen ones here.

Serves 6 to 8.

6 pounds bone-in, skin-on chicken breasts (about 6 to 8), trimmed of excess fat, or 1 fryer chicken, about 4 to 4½ pounds, cut into 8 pieces, plus 1½ to 2 pounds any combination of chicken breasts, legs, and thighs, trimmed of excess fat
¼ cup olive oil
5 garlic cloves, thinly sliced
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon dried oregano
2 teaspoons dried sage
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes or crushed dried chipotle chile flakes (optional)
2 12-ounce bags frozen artichoke hearts
2 Spanish onions, peeled keeping root intact, and cut into 8 edges
3 to 4 lemons, thinly sliced

1. Preheat the oven to 425 degrees.

2. Place the chicken, olive oil, garlic, herbs, salt, and pepper in a large bowl. Add the red pepper flakes, if desired, and mix well. Add the artichoke hearts (it’s okay if they are still frozen), onions, and lemons, and mix well. (The mixture can be covered and frozen up to 2 months.)

3. Transfer everything to a rimmed baking sheet and arrange the ingredients in a single layer. Place in the oven and bake until deeply browned and crispy, about 1 hour. Serve immediately.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)