<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 whole chicken</li>
<li>1 tbsp parsley</li>
<li>2 tbsp lemon peel</li>
<li>1 tsp garlic, crushed</li>
<li>2 tbsp olive oil</li>
<li>1 tbsp thyme</li>
<li>1 tbsp oregano</li>
<li>1 tsp baking powder</li>
<li>1 ¾ tsp salt</li>
<li>2 slices sourdough bread (optional)</li>
<li>½ tsp parsley</li>
<li>½ tsp tarragon</li>
<li>2 tsp lemon juice</li>
<li> Fresh black pepper</li>
<li>2 oz butter</li>
<li>1 oz arugula</li>
<li>1 tbsp olive oil</li>
<li>1 oz baby artichokes, peeled, sliced</li>
<li>1 oz baby zucchini</li>
<li>1 oz sunchokes, peeled, sliced</li>
<li>2 tbsp lemon juice</li>
<li>1 tsp parsley leaves</li>
<li>1 tsp chives</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Split the chicken into 2 halves, removing the backbone first and cutting through the keel.</li>
<li>Remove the rib cage, leg, wing, and thigh bone, leaving the meat of the thigh intact.</li>
<li>Place chicken in a bag with the herbs, garlic, and oil; seal and let marinate in the refrigerator overnight. </li>
<li>Cook chicken in a hot cast-iron pan with olive oil, skin side down all the way in a 375˚oven for about 18 minutes. </li>
<li>For optional butter, blend all ingredients well and roll into a 2-inch log. </li>
<li>Assemble salad as you see fit with the vegetable ingredients. </li>
<li>Serve chicken with salad and buttered sourdough bread.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
Print