Roasted Chicken with Olives & Artichokes

Essential Everyday

4 pounds cut up whole chicken

1 (14 ounce) can quartered artichoke hearts, drained

1 (6 ounce) can small pitted ripe olives, drained

1 (5.75 ounce) jar stuffed green olives, drained

¼ cup dry white wine or chicken broth

¼ cup chopped fresh parsley

1 tablespoon chopped garlic

What's up?

Heat large skillet over medium-high heat. Salt and pepper chicken to taste; place skin-side-down in skillet.

Sear chicken until browned (about 5 minutes). Transfer to a 13x9-inch baking dish.

Combine remaining ingredients and pour over chicken. 

Nothing but olives. Mountains of olives.

Bake in a preheated 350F oven 1 hour or until internal temperature reaches 170F.

It's a damn attractive dish.

Served with a nice salad!

My Rating: 4/5 "I felt so accomplished after making this. Biting the bullet and going for a recipe with a whole chicken showed me that it's really not such a big deal to cut one up, so I'll probably be doing it more in the future. The combination of olives and artichokes was also really solid. It comes out a little salty, but it's still really tasty."