Roast Chicken with Green Beans and Artichokes

By Art SmithPublished: Sep 17, 2012

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Yields:

4

Prep Time:

20 mins

Total Time:

1 hr 10 mins

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Chicken pan-roasted in white wine with artichokes and chorizo may sound fancy, but with a couple easy steps and little prep-time, this just might become a new go-to weeknight recipe.

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Ingredients

1 whole chicken
1 Tbsp. dried oregano
1 Tbsp. kosher salt
1 tsp. ground black pepper
1/2 tsp. crushed red-pepper flakes (optional)
4 scallions
8 clove garlic
3 Tbsp. olive oil
3/4 cup white wine
3/4 cup chicken broth
1 lb. fresh pork chorizo or chicken sausage
2 cups fresh green beans
1 cup frozen artichoke hearts
1 lemon
1/4 cup Chopped flat-leaf parsley

Directions

1. Step 1Preheat oven to 400 degrees F. Season chicken with oregano, salt, black pepper, and crushed red pepper (if using). Place chicken, scallions, and garlic in a large roasting pan and drizzle with olive oil. Roast until chicken starts to brown, about 30 minutes. Add wine, chicken broth, and sausage to the pan and roast an additional 10 minutes. Flip sausages and add green beans, artichoke hearts, and lemon slices, making sure vegetables are partly submerged. Cook until vegetables are tender, about 10 minutes more. Season with salt and pepper. Garnish with parsley and serve.
  
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