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LEMONY CHICKEN WITH ARTICHOKES AND CREAMY WHITE BEANS

Colourful, protein-packed spring meal, made effortlessly with pantry staples. Perfect for hectic days without a lot of veggie prep. Recipe made by @thecornerplot.
READY IN

1 hour 55 mins

COOKING TIME

1 hour 40 mins

PREP TIME

15 mins

SERVES

4 people

ingredients

  • 1 medium free-range whole chicken
  • 1 onion, peeled and quartered
  • 1 small lemon, skin pricked
  • 3 garlic cloves, smashed
  • 2-3 tbsp Brindisa North & South Olive Oil
IN STOCK
  • 2 tsp dried oregano
  • Sea salt and black pepper
  • 4 garlic cloves, sliced
  • 140 ml dry white wine
IN STOCK
  • 300-350ml chicken bone broth (low salt) or stock
  • 6 Navarrico marinated small artichokes, halved
IN STOCK
  • 2-3 tbsp Perello non-pareilles capers
IN STOCK
  • 1 tin of Perello Gordal Spicy Pitted Olives, drained and halved
IN STOCK
  • 1 jar Perello Alargada White Beans
IN STOCK
  • 2 tbsp parsley, chopped

Method:

  1. Bring the chicken to room temperature in an ovenproof dish and place the onion, lemon and garlic inside the cavity. Drizzle with olive oil, sprinkle with oregano and season with salt and pepper. Add a cup of water to the dish and roast at 190 C for 80 mins, basting occasionally, until cooked. Remove the chicken from the oven and leave to rest on a serving dish.
  2. Add the garlic to the juices in the chicken dish and simmer for 5 minutes. Pour in the wine and broth and simmer until slightly thickened. Check the seasoning and add a squeeze of lemon juice if necessary. 
  3. Add the artichokes, capers and olives and simmer for 5 minutes, then stir through the beans. While the beans are warming, carve the chicken and place on top of the sauce to keep warm. Sprinkle with parsley and serve. 

Little Tips:

Use a low salt broth or stock to avoid over salting the chicken.

Wash the capers well, to remove the salt, and leave to soak in cold water while you prepare the other ingredients. 

ingredients

  • 1 medium free-range whole chicken
  • 1 onion, peeled and quartered
  • 1 small lemon, skin pricked
  • 3 garlic cloves, smashed
  • 2-3 tbsp Brindisa North & South Olive Oil
IN STOCK
  • 2 tsp dried oregano
  • Sea salt and black pepper
  • 4 garlic cloves, sliced
  • 140 ml dry white wine
IN STOCK
  • 300-350ml chicken bone broth (low salt) or stock
  • 6 Navarrico marinated small artichokes, halved
IN STOCK
  • 2-3 tbsp Perello non-pareilles capers
IN STOCK
  • 1 tin of Perello Gordal Spicy Pitted Olives, drained and halved
IN STOCK
  • 1 jar Perello Alargada White Beans
IN STOCK
  • 2 tbsp parsley, chopped

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