Roast Chicken with Artichokes and Gremolata Butter

Ingredients

• 5 tablespoons butter room temperature
• 5 pound meat from a rotisserie chicken 
• 16 ounce artichoke hearts frozen thawed
• 3  garlic cloves pressed
• 2 tablespoons juice of lemon fresh
• 1 tablespoon lemon zest grated
• 0.3 cup parsley fresh italian chopped

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• kitchen thermometer

Directions

1. Preheat oven to 425°F.
2. Mix butter, chopped parsley, lemon peel, and pressed garlic in small bowl to blend. Season butter mixture with salt and pepper.
3. Place chicken on heavy large rimmed baking sheet; pat dry with paper towels. Gently slide hand under chicken breast skin to loosen from meat.
4. Spread 2 tablespoons seasoned butter under skin and 1 tablespoon over chicken; sprinkle skin with salt and pepper.
5. Transfer to oven; roast chicken 45 minutes.
6. Arrange artichokes around chicken; baste with drippings. Continue roasting until thermometer inserted into thickest part of thigh registers 180°F, about 25 minutes longer.
7. Transfer artichokes to edge of platter. Tilt chicken over baking sheet, allowing juices to empty onto sheet.
8. Place chicken on platter.
9. Brush 1 tablespoon seasoned butter over chicken.
10. Pour pan juices into sauceboat; mix in remaining seasoned butter and lemon juice.
11. Serve chicken and roasted artichokes with pan juices.