Chicken Grilled with Citrus, Roasted Garlic, and Artichokes Recipe
Ingredients
| Large whole heads of garlic- 2, outside papery husks removed | ||
| Olive oil | ||
| Lemons | 4 | |
| Fresh pepper- a few grinds | ||
| Chickens- 4, (1 pound), boned except for wing, tips and drumsticks | ||
| Virgin olive oil | 2 Tablespoon | |
| Medium baby artichokes- 12 | ||
| Dry vermouth | 1 Cup (16 tbs) | |
| Homemade vegetable broth or low sodium vegetable broth made from bouillon cubes- 2 cups | ||
| Thyme leaves | 1 Tablespoon, chopped | |
| Sea salt- a good pinch (optional) | ||
| Sprigs fresh thyme or other herb- 4, for garnishing | ||
Directions
GETTING READY
1. Start by preheating the oven to 400°F. Prepare a charcoal, wood, or gas grill or preheat the broiler
2. Take the artichokes and clean it by removing the coarse outer leaves and trimming off the stems and the coarse points of the leaves, cut in half lengthwise and toss lemon juice to cover, continue by repeating with the remaining artichokes
MAKING
3. In an ovenproof dish, rub the garlic with oil to coat it, place the dish on the lower rack of the oven and cook about 30 minutes, till flesh is tender, once cooked remove from the oven and set aside to cool at room temperature
4. Take the garlic and peel one head to expose the tender inner vegetable, mash garlic properly, 1/4 cup mashed garlic will be available after peeling and mashing, also reserve the other 2 garlic heads, make sure it's intact
5. Take the lemons and peel the zest from it, then chop it, squeeze the juice from the lemons and set aside
6. In a small bowl, mix the chopped zest with the 1/4 cup mashed roasted garlic and black pepper, take the mxture and rub it under the skin of the chickens, and also outside of the chickens with olive oil, season chicken with black pepper
7. In a shallow pan, place the chickens and chill it by refrigerating for at least 1 hour
8. In a saucepan, Combine the artichokes, lemon juice, and vermouth, cook and simmer for about 5 minutes, also add the broth and cook the artichokes for about 8 minutes, add the remaining 2 heads of roasted garlic, divided garlic into cloves, cook for about 3 minutes, till liquid thickens
8. Place the chicken, add the thyme and season with salt and pepper, make sure to keep it warm while the chicken is cooking, also grill the chicken, skin side facing for 5 minutes.
9. Take the chicken and turn over and cook another 6 minutes
10. On a serving plate, spoon the artichokes, reserve little of the mixture, place the chicken over the artichokes and spoon the remaining sauce over it
SERVING
11. Garnish with the sprigs of thyme and serve with a sauce of your choice
1. Start by preheating the oven to 400°F. Prepare a charcoal, wood, or gas grill or preheat the broiler
2. Take the artichokes and clean it by removing the coarse outer leaves and trimming off the stems and the coarse points of the leaves, cut in half lengthwise and toss lemon juice to cover, continue by repeating with the remaining artichokes
MAKING
3. In an ovenproof dish, rub the garlic with oil to coat it, place the dish on the lower rack of the oven and cook about 30 minutes, till flesh is tender, once cooked remove from the oven and set aside to cool at room temperature
4. Take the garlic and peel one head to expose the tender inner vegetable, mash garlic properly, 1/4 cup mashed garlic will be available after peeling and mashing, also reserve the other 2 garlic heads, make sure it's intact
5. Take the lemons and peel the zest from it, then chop it, squeeze the juice from the lemons and set aside
6. In a small bowl, mix the chopped zest with the 1/4 cup mashed roasted garlic and black pepper, take the mxture and rub it under the skin of the chickens, and also outside of the chickens with olive oil, season chicken with black pepper
7. In a shallow pan, place the chickens and chill it by refrigerating for at least 1 hour
8. In a saucepan, Combine the artichokes, lemon juice, and vermouth, cook and simmer for about 5 minutes, also add the broth and cook the artichokes for about 8 minutes, add the remaining 2 heads of roasted garlic, divided garlic into cloves, cook for about 3 minutes, till liquid thickens
8. Place the chicken, add the thyme and season with salt and pepper, make sure to keep it warm while the chicken is cooking, also grill the chicken, skin side facing for 5 minutes.
9. Take the chicken and turn over and cook another 6 minutes
10. On a serving plate, spoon the artichokes, reserve little of the mixture, place the chicken over the artichokes and spoon the remaining sauce over it
SERVING
11. Garnish with the sprigs of thyme and serve with a sauce of your choice
Chef
