Roast Chicken With Artichokes And Gremolata Butter

• 5 tablespoons butter, room temperature
• 1/4 cup chopped fresh Italian parsley
• 1 tablespoon grated lemon peel
• 3 garlic cloves, pressed
• 1 5-pound chicken
• 2 8-ounce packages frozen artichoke hearts, thawed
• 2 tablespoons fresh lemon juice

1. Preheat oven to 425u0b0F. Mix butter, chopped parsley, lemon peel, and pressed garlic in small bowl to blend. Season butter mixture with salt and pepper.
2. Place chicken on heavy large rimmed baking sheet; pat dry with paper towels. Gently slide hand under chicken breast skin to loosen from meat. Spread 2 tablespoons seasoned butter under skin and 1 tablespoon over chicken; sprinkle skin with salt and pepper. Transfer to oven; roast chicken 45 minutes.
3. Arrange artichokes around chicken; baste with drippings. Continue roasting until thermometer inserted into thickest part of thigh registers 180u0b0F, about 25 minutes longer. Transfer artichokes to edge of platter. Tilt chicken over baking sheet, allowing juices to empty onto sheet. Place chicken on platter. Brush 1 tablespoon seasoned butter over chicken. Pour pan juices into sauceboat; mix in remaining seasoned butter and lemon juice. Serve chicken and roasted artichokes with pan juices.

butter, fresh italian parsley, garlic, chicken, frozen artichoke, lemon juice

Taken from www.epicurious.com/recipes/food/views/roast-chicken-with-artichokes-and-gremolata-butter-231884 (may not work)