- Cook Time
- Prep Time
- 4 ServingsServings
- 1 whole chicken, 3 1/2 to 4 pounds
- 1 tsp salt
- 1/2 tsp Black pepper
- 3 TBLS olive oil, divided
- 1 cup freshly ground breadcrumbs
- 2 TBLS chopped fresh parsley
- 1 cup Dry white wine
- 2 cups chicken stock
- 1 cup green olives, pitted and stuffed
- 2 cans artichoke hearts, drained and halved*
1 Preheat oven to 500 F. Spatchcock whole chicken by cutting down the back, removing backbone.
2 Turn chicken over on flat work surface, pressing down so that chicken lays flat. Season chicken on both sides with salt and pepper.
3 In large heavy fry pan over high heat, warm 1 tablespoon olive oil. Place chicken in pan, skin side down; immediately transfer pan to oven and roast 10 minutes.
4 Turn chicken over; continue roasting until cooked through, about 25 minutes.
5 While chicken is cooking, place breadcrumbs on baking sheet; drizzle with remaining 2 tablespoons olive oil and toss well.
6 Place in oven and bake, tossing occasionally, until golden and crispy, about 5 – 8 minutes. Remove from oven and let cool. Add parsley and toss together.
7 Remove chicken from oven; place on platter and cover with foil to keep warm. Place pan back on stove over medium high heat. Add wine and boil to reduce by half, about 4 minutes.
8 Add chicken stock; boil to reduce by one quarter, about 5 – 7 minutes. Add olives and artichoke hearts and heat 1 – 2 minutes.
9 To serve, cut chicken into serving size pieces and place on platter. Top with artichoke hearts and olive; sprinkle crispy breadcrumbs on top.
Source: National Chicken Council