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Pot roasted chicken wth artichokes


  • Preheat oven to 200°C fan forced 220°C normal).
  • Place the artichokes in a large bowl of water, together with the juice of 1 lemon and the lemon rind and set aside.
  • Then heat a thin layer of oil in a heavy-bottomed casserole dish and brown the seasoned chicken, in one layer, skin side down first. Remove the chicken.
  • If needed, add a little more oil to the casserole and gently saute the onion, garlic and prosciutto until softish, regularly stirring and scraping the bottom as you do so.
  • Then add the wine with 1 cup stock, the parsley and seasonings. Mix well and add the artichokes and chicken. Bring to the boil, cover and cook in the oven for about 40 mins until the artichokes are tender and the chicken is cooked right through, adding more stock if needed.
  • To serve, spoon the artichokes onto individual plates and top with the chicken and plenty of the cooking juices.


  • 8 small artichokes, prepared & halved
  • 1 lemon
  • olive oil
  • 1 whole chicken, portioned
  • sea salt & freshly ground pepper
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 6-8 slices prosciutto, finely sliced
  • 150 ml dry white wine
  • 2 cups chicken stock
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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