Any Reason Life

Whole Roasted Chicken With Artichoke Heart Salad

Recipes for whole baked chicken and this salad with artichoke hearts is delicious and comforting. The flavors are mouthwatering and perfect for the holiday season. Furthermore this roasted chicken recipe is quite simple to make for anyone. 

I adore this salad with artichoke hearts as a side dish for any meal. All you need to make it is 9 oz jar of artichoke hearts in water, 1/3 tsp sea salt, 1/2 cup sliced tomatoes, and 1 tsp lemon juice. You also need 1/2 tbsp olive oil, 1 tsp vinegar, and 1 tbsp cilantro chopped. 

Recipes for whole baked chicken are really quite simple to make. All you need is 3 lbs whole broiler-fryer chicken, 4 tablespoons butter, melted, and 2 cloves garlic, minced. Other ingredients include 2 tsp sea salt, or to taste, 1 teaspoon dried basil, and 1/2 teaspoon dried rosemary.  

More items you need for this roasted chicken recipe include 1 tsp black garlic, 1/4 teaspoon fresh ground black pepper, 1 lemon, cut into slices, and 1 portion thyme.  Making the salad with artichoke hearts is so easy to do also.

I adore salad with artichoke hearts.

Just combine all the ingredients in a large salads bowl. Use salad tossing tongs to thoroughly disperse the ingredients. Set the salad with artichoke hearts in the refrigerator while baking the main course. Recipes for whole baked chicken are easy to put together.

First reheat oven to 450˚F. then remove the giblets from the inside of the cavity. Thoroughly pay dry the chicken with paper towels. Place the chicken breast side upwards on a rack set over a baking pan. Baste the chicken with melted butter.

The next step for this roasted chicken recipe is to combine minced garlic and seasonings in a medium mixing bowl. Rub this mixture all over the outside of the chicken. Inside the chicken cavity put some lemon slices, rosemary, thyme, and garlic cloves.

Tie the legs together with cooking twine, and tuck the wings under the body of the chicken. Roast, uncovered, for 10 minutes. Reduce oven temperature to 350˚F and continue to cook until done; about 1 more hour and 10 minutes, or until internal temperature of chicken reaches 165˚F.

Remove from oven and baste the chicken with the juices. Let rest for about 15 to 20 minutes before cutting.

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Roasted Chicken With Artichoke Heart Salad

This lovely full course meal is delicious and perfect for family dinner, dinner parties, and the holiday season.

Course Main Course

Cuisine American

Keyword appetizer, baking, chicken, dinner, easy recipe, Festive, keto, meat, paleo

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Resting Time 20 minutes

Total Time 1 hour 45 minutes

Servings 5 Servings

Calories 445kcal

Author Anyreasonlife

Cost $7

Equipment

• baking pan or roasting pan (14 inch)

Ingredients

For The Chicken

• 3 lbs whole chicken 3 lbs- approximately
• 4 tbsp butter melted
• 2 cloves garlic minced
• 2 tsp salt
• 1 tsp dried basil
• 1/2 tsp dried rosemary
• 1 tsp black garlic powder
• 1/4 tsp pepper
• 1 whole lemon sliced
• 1 portion thyme

For The Artichoke Salad

• 9 oz jar of artichoke hearts in water 
• 1/2 tsp sea salt
• 1/2 cup tomatoes diced
• 1 tsp lemon juice
• 1/2 tbsp olive oil
• 1 tsp vinegar
• 1 tbsp chopped cilantro

Instructions

For The Chicken

• Preheat oven to 450˚F.
• Remove the giblets from the inside of the cavity.
• Thoroughly pay dry the chicken with paper towels.
• Place the chicken breast side upwards on a rack set over a baking pan.
• Baste chicken with melted butter.
• In a small mixing bowl combine minced garlic and seasonings.
• Rub this mixture all over the chicken.
• Inside the chicken cavity put some lemon slices, rosemary, thyme, and garlic cloves.
• Tie the legs together with cooking twine, and tuck the wings under the body of the chicken.
• Roast, uncovered, for 10 minutes.
• Reduce oven temperature to 350˚F and continue to cook until done; about 1 more hour and 10 minutes, or until internal temperature of chicken reaches 165˚F.
• Remove from oven and baste the chicken with the juices.
• Let rest for about 15 to 20 minutes before cutting.
  

For The Artichoke Salad

• Combine all the ingredients in a large salads bowl
• Use salad tossing tongs to thoroughly disperse the ingredients.
• Set the salad with artichoke hearts in the refrigerator while baking the main course.