Rosemary Roasted Chicken with Artichokes and Potatoes
Ingredients
- 2 small lemons (about 6 ounces)
- 1 (4-pound) whole chicken, neck and giblets removed, chicken patted dry
- ¼ cup extra-virgin olive oil, divided
- 4.50 teaspoons teaspoons kosher salt, divided
- 1.50 teaspoons teaspoons smoked paprika
- 2 teaspoons black pepper, divided
- 1 pound baby potatoes
- 4 large shallots (about 8 ounces), halved lengthwise
- 12 (4- to 6-inch) rosemary sprigs, divided
- 1 (12- to 14-ounce) jar marinated artichoke hearts, drained, halved lengthwise if whole
Instructions
Rosemary-Roasted Chicken with Artichokes and Potatoes serves 4 original recipe by Food & Wine.
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