Chicken Halves With Artichokes And Garlic

• 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

1. 1. Preheat oven to 375u0b0. 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. 2. Roast chicken in oven, uncovered, until cooked through, about 1 hour. Add olives and parsley.
3. 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.

olive oil, chicken, kosher salt, garlic, hearts, green olives, flatleaf parsley sprigs

Taken from www.epicurious.com/recipes/member/views/chicken-halves-with-artichokes-and-garlic-50181818 (may not work)