Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 1 tablespoon chopped fresh thyme
- 1 inch fresh ginger, grated
- 1 tablespoon smoked paprika
- 1–2 teaspoons cayenne pepper
- Kosher salt and pepper, to taste
- 1 (3 1/2 to 4) pound whole chicken, backbone removed and butterflied
- 2 lemons (1 sliced, 1 for juicing)
- 1 yellow onion, sliced
- 2 cloves garlic, smashed
- 1 pound mixed baby spring potatoes, halved if large
- 1/2 cup dry white wine
- 1 bunch asparagus, trimmed
- 1/2 cup marinated artichokes
Instructions
- Preheat the oven to 450°F.
- Combine olive oil, thyme, ginger, paprika, cayenne, and seasonings in a bowl to make herb oil.
- Layer sliced lemons, onion, garlic, and potatoes in a skillet; drizzle with olive oil and season.
- Place the butterflied chicken over the veggies, brush with herb oil, flip skin-side up, and coat with remaining oil.
- Roast the chicken for 25-30 minutes, pouring white wine around it.
- Add asparagus and artichokes, then roast for an additional 15-20 minutes until chicken is fully cooked.
- Drizzle with lemon juice, cut the chicken, and serve hot.
Notes
Let the chicken rest before cutting for juiciness.
Adjust cayenne pepper based on desired spice level.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Skillet Roasting
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 30
- Cholesterol: 90