Lemon Thyme Roasted Chicken with Artichokes and Roasted Garlic

Time to celebrate getting through another holiday season and boost your immune system with a little garlic...20 cloves worth!

Lemon Thyme Roasted Chicken with Artichokes 

and Roasted Garlic

5 tbsp butter, room temperature

1/4 cup thyme

20 garlic cloves, 2 minced, 18 whole

2 tbsp lemon zest

salt

pepper

1 5lb chicken, cleaned and patted dry

16 garlic cloves, whole

4 cups frozen artichoke hearts, thawed

1/4 cup lemon juice

Preheat oven to 400°F.

Mix the butter, 2 tbsp thyme, the 2 minced garlic cloves and lemon zest in small bowl until blended.

Place the chicken in a heavy large rimmed baking dish.

Generously salt and pepper the chicken… inside and out.

Rub the butter mixture all over the chicken.          

Roast the chicken for 35 minutes.

Add the lemon juice to the pan and deglaze…working around the chicken.

Circle the chicken with the artichokes, remaining garlic cloves and remaining thyme.

Continue roasting until chicken reaches 170°F, about 35-40 minutes longer.

Baste with the pan juices a few times.

Transfer the chicken to a serving platter

Surround with artichokes and roasted garlic

Serve a crusty loaf of bread and pan juices on the side.

From Love Fest:  Everyday Celebrations and Exclamation Point meals for Those You Love and Cherish

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