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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
Directions:View on Bon Appetit
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