0 recipes from contoocook and beyond


8 large shallots, peeled
6 ripe plum tomatoes, quartered
l 9-oz. package frozen artichock hearts, thawed
l fresh fennel bulb, trimmed, cut lengthwise into 8ths
l garlic heat, cloves separaged, unpeeled
2/3 cup brine cured olives
l/4 cup fresh lemon juice
l/4 cup olive oil
2 tsps. dried rosemary, crumbled
2 tsps. dried thyme, crumbled
l cup canned chicken broth
l 4-lb. chicken
Position rack in center of oven and preheat to 350. Place shallots,
tomatoes, artichoke hearts, fennel, garlic & olives in large
roasting pan. Pour lemon juice & oiovl er, moistening evenly.
Sprinkle with herbs. Season with s& p. Pour 3/4 cup chicken broth
into pan. Cover pan with foi. & bake veggies 20 mins. Season chicken
with s & p. Add chicken to bveggies in pan. Cover pan with foil and
roast l hour. Baste chicken & veggies with pan juices. Increase oven
temp. to 450. Roast uncovered until chicken is brown & crisp and
juices run clear when thigh is pierced with knife, basting fre-
quently, about 20 mins. longer. Transfer chicken to platter. Using
slotted spoon, transfer shallots, artichokes, fennel, olives & all
but 6 garlic cloves to platter with chicken. Cover to keep warm.
Remove skin from 6 garlic cloves reserved in pan & process with
contents of pan until sauce is smooth. Thin with remaining l/4 cup
broth. Serve chicken with veggies, passing sauce separately.
Serves 4. Serve with roasted new potatoes.

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