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Roast Split Chicken with Lemony Artichoke Sauce
- 2 tablespoons high heat cooking oil (canola, vegetable, peanut)
- One 3.5 pound organic chicken, spatchcocked
- kosher salt & freshly ground black pepper
- 1 whole artichoke, trimmed or 6 ounces drained canned artichoke hearts, sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly chopped parsley
- 1/2 cup white wine
- 1/2 lemon
Directions:View on Steamy Kitchen
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