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  • 1 onion
    cut into wedges
  • 3 cloves garlic
    squashed
  • 1 lemon
    cut into eighths
  • 250ml white wine
  • 1 chicken
    about 2kg
  • 4 globe artichokes
    chokes scraped out
  • olive oil
  • 1 bunch parsley
    roughly chopped

Nutrition:

  • kcal796
  • fat48.3g
  • saturates13.7g
  • carbs14.8g
  • sugars0g
  • fibre0.8g
  • protein71.5g
  • salt0.79g

Method

  • step 1

    Heat the oven to 190c/fan 170/gas 5. Put the onion, garlic, lemon and white wine in the bottom of a large casserole and put the chicken on top. Season well.
    Add the artichokes around the edge and drizzle with oil. Cook for 1 hour 20 minutes or until the chicken is cooked through (check by piercing the thigh, the juices should run clear. If not, keep cooking until they do).

  • step 2

    Lift the chicken out of the pan and rest for 15 minutes, keep the veg warm. Stir the parsley through the vegetables in the pan and serve with the chicken.

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