Meals with Mileage: Lemon Roasted Chicken + Artichokes

Brianne DiSylvester

I love one pot meals -- especially ones that make great leftovers -- because you can really just set it and forget it. I usually catch up on work or house chores (are they still called chores when you're an adult?) while it's cooking. Plus, I love how the smell fills up the house and makes it all warm and toasty -- reminds me of the holidays. Lemons are my fave, as you know, and I make a mean lemon roasted chicken with artichokes that lasts for days. Check out the easy-peasy recipe. 

Photo by Brianne DiSylvester

Lemon Roasted Chicken + Artichokes

  • 3-4 lb roasting chicken
  • 1 cup chicken broth
  • 1/2 stick of butter
  • 3 lemons
  • 1 can artichokes
  • salt
  • pepper
  • 1 tsp corn starch
  • 3 Tb cold water

Preheat oven to 325. In a roasting pan or pot, add chicken broth and the juice and zest of one lemon. Wash the chicken, pat dry, stuff with 1 lemon cut into wedges. Combine softened butter and the juice and zest of one lemon into a paste. Smother the chicken with the lemon butter paste until covered and sprinkle with salt and pepper. Place chicken in the roasting pan, cover, and cook for 1 hour. After 1 hour, remove the lid, baste the chicken, add artichokes around the chicken and roast for another 30 minutes. Once finished roasting, remove the chicken and artichokes and let stand for 10 minutes. Transfer the drippings to a sauce pan and simmer on medium heat. Combine corn starch and water and add to the simmering drippings to make gravy. Slice the roast chicken, top with lemon gravy, and serve with artichokes. 

Check in tomorrow to find out what to do with the leftovers!


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