Ingredients

2 tablespoons olive oil

1 large (4 lb.) chicken, halved, backbone removed

1 1/2 teaspoons kosher salt

6 whole garlic cloves with skins on

5 large artichoke hearts (see “Prep Hearts” below; 3 1/2 lbs. total), quartered

1 cup unpitted green olives

5 flat-leaf parsley sprigs

Preparation

  1. Preheat oven to 375°. Heat oil in a large dutch oven over medium-high heat. Sprinkle chicken all over with salt and lay in hot oil, skin side down. Cook until browned, about 5 minutes. Turn chicken over and add 1 cup water, the garlic, and artichokes.

  2. Roast chicken in oven, uncovered, until cooked through, about 1 hour. Add olives and parsley.

Prep hearts: Snap off thick green outer leaves down to yellowish core. Halve artichokes crosswise; discard thorny tips. Trim stem to about 1/2 in. and peel tough outer skin from remaining stem. Halve artichoke lengthwise; scoop out and discard fuzzy, red-tipped choke. Put hearts in cold water with a little lemon juice and set aside until you’re ready to cook.