Chicken Halves with Artichokes and Garlic

Gluten Free
Dairy Free
Health score
5%
Chicken Halves with Artichokes and Garlic
75 min.
6
391kcal

Suggestions


Welcome to a delightful culinary adventure with our Chicken Halves with Artichokes and Garlic! This exceptionally tasty dish is not only a feast for the senses but also a perfect choice for those adhering to gluten-free and dairy-free diets. Imagine succulent chicken bathed in a savory, aromatic mix of garlic, tangy artichokes, and briny green olives. Every bite offers a wonderful combination of flavors that your family and friends will adore.

This recipe is designed to serve six, making it ideal for gatherings or a comforting dinner after a long day. With a total preparation and cooking time of just 75 minutes, you’ll find it surprisingly easy to bring a touch of gourmet cooking into your home kitchen. The vibrant hues and fresh ingredients make it not only delicious but also visually stunning—a dish that is sure to impress!

As the chicken roasts in the oven, the garlic cloves soften and perfume the dish, while the artichokes lend a unique flavor and texture that elevates the entire meal. Whether you’re enjoying this for a hearty lunch or a cozy dinner, it’s the perfect main course that pairs beautifully with a simple salad or steamed vegetables. Prepare to indulge in a high-protein meal that is a wholesome and satisfying delight!

Ingredients

  • large artichoke hearts quartered (see "Prep Hearts" below;)
  • lb chicken halved
  •  flat parsley 
  • 1.5 teaspoons kosher salt 
  • tablespoons olive oil 
  • cup olive green
  •  garlic clove whole with skins on

Equipment

  • oven
  • dutch oven

Directions

  1. Preheat oven to 37
  2. Heat oil in a large dutch oven over medium-high heat.
  3. Sprinkle chicken all over with salt and lay in hot oil, skin side down. Cook until browned, about 5 minutes. Turn chicken over and add 1 cup water, the garlic, and artichokes.
  4. Roast chicken in oven, uncovered, until cooked through, about 1 hour.
  5. Add olives and parsley.
  6. Prep hearts: Snap off thick green outer leaves down to yellowish core. Halve artichokes crosswise; discard thorny tips. Trim stem to about 1/2 in. and peel tough outer skin from remaining stem. Halve artichoke lengthwise; scoop out and discard fuzzy, red-tipped choke. Put hearts in cold water with a little lemon juice and set aside until you're ready to cook.

Nutrition Facts

Calories391kcal
Protein28.34%
Fat69.66%
Carbs2%

Properties

Glycemic Index
10.33
Glycemic Load
0.29
Inflammation Score
-4
Nutrition Score
11.796956508056%

Flavonoids

Apigenin
1.8mg
Luteolin
0.14mg
Kaempferol
0.02mg
Myricetin
0.17mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:390.91kcal
19.55%
Fat:29.99g
46.14%
Saturated Fat:7.36g
46%
Carbohydrates:1.94g
0.65%
Net Carbohydrates:1.1g
0.4%
Sugar:0.17g
0.18%
Cholesterol:108.86mg
36.29%
Sodium:1038.12mg
45.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.45g
54.9%
Vitamin B3:9.96mg
49.78%
Selenium:21.53µg
30.76%
Vitamin B6:0.55mg
27.65%
Phosphorus:219.34mg
21.93%
Vitamin K:19.02µg
18.11%
Vitamin B5:1.35mg
13.47%
Vitamin E:1.97mg
13.16%
Zinc:1.96mg
13.04%
Vitamin B2:0.18mg
10.58%
Iron:1.55mg
8.61%
Potassium:300.6mg
8.59%
Magnesium:32.69mg
8.17%
Vitamin B12:0.45µg
7.5%
Vitamin A:362.1IU
7.24%
Vitamin B1:0.1mg
6.57%
Copper:0.11mg
5.37%
Vitamin C:4.37mg
5.29%
Manganese:0.08mg
4.03%
Calcium:34.65mg
3.47%
Fiber:0.85g
3.38%
Folate:10.74µg
2.69%
Vitamin D:0.29µg
1.94%
Source:My Recipes