Oliver’s Chicken with Potatoes, Artichokes, and Olives

published May 13, 2020
Oliver's Chicken with Potatoes, Artichokes, and Olives

Made with a handful of pantry items (ground spices, canned artichokes) and long-lasting ingredients (new potatoes, olives), this hearty, flavor-packed chicken dinner cooks in just 35 minutes flat. 

Serves4

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roasted chicken with potatoes, artichokes, and olives
Credit: Dominic Perri

Truth time: There’s a little bit of inspiration from everyone in my family in this dish, not just Oliver, but it was easy to name it after my 10-year-old son because of all the olives. He’s also the most fickle about meat, but this dinner is always a sure thing with him (especially now that it’s his namesake, which wins major points in the never-ending competition he and his older brother have going). 

This recipe starts with a spatchcocked (aka butterflied) bird, which is my absolute favorite cut for roasting chicken. The technique, which calls for cutting out the backbone with kitchen shears and flattening the chicken onto your roasting pan before cooking, makes for faster, more even cooking, juicier meat, and crispier skin: the roast chicken trifecta. Paired with just a handful of pantry items (ground spices, canned artichokes) and long-lasting ingredients (new potatoes, olives), this hearty, flavor-packed chicken dinner cooks in just 35 minutes flat. 

Dry Brining Your Chicken: An Easy Extra Step with Big Impact

Like with all bone-in, skin-on chicken, if you have the advance time to dry brine the bird before you pop it into the oven, you won’t be sorry! Dry brining seasons and tenderizes the meat from the outside in, and gives the skin a chance to dry out which ultimately makes it crispier.

Here’s how to do it: After spatchcocking the bird, pat it dry with paper towels. Sprinkle it generously with salt on both sides (not just the skin side). For a 3 1/2- to 4-pound whole chicken, you’ll want to use 2 teaspoons of fine salt or double that amount of coarser kosher salt. Place a rack on top of a sheet pan and rest the chicken on the rack. Place it in the refrigerator, uncovered, for at least 1 hour and ideally up to 24 hours, but not longer. 

When it’s time to cook your chicken, remove it from the refrigerator and, if there’s time, allow it to come to room temperature before proceeding with the recipe. Just remember that the bird is now salted, so you should skip the two teaspoons of salt in step two. 

Oliver's Chicken with Potatoes, Artichokes, and Olives

Made with a handful of pantry items (ground spices, canned artichokes) and long-lasting ingredients (new potatoes, olives), this hearty, flavor-packed chicken dinner cooks in just 35 minutes flat. 

Serves 4

Nutritional Info

Ingredients

  • 1

    whole chicken (3 to 4 pounds), butterflied or spatchcocked

  • 1 1/2 pounds

    new potatoes

  • 2 tablespoons

    olive oil, plus more as needed

  • 2 tablespoons

    lemon juice (from about 1 juicy lemon), divided

  • 3 teaspoons

    kosher salt, divided

  • 1 teaspoon

    garlic powder

  • 1 teaspoon

    freshly ground black pepper

  • 1 (14-ounce) can

    artichoke bottoms, drained and quartered (you can substitute halved artichoke hearts)

  • 1 cup

    small, pitted green olives, such as Manzanilla

Instructions

  1. If you have time, remove the chicken from your refrigerator up to 1 hour before cooking. When ready to cook, preheat the oven to 425°F (200°C) and prep the potatoes: Cut the potatoes in half. Add them to a medium bowl with the oil, 1 tablespoon of the lemon juice, 1 teaspoon of the salt, and the garlic powder. Toss to coat well and transfer to a shallow roasting pan or a large rimmed baking sheet. Set the bowl, which should still have a little bit of the oil–lemon juice mixture at the bottom, aside.

  2. Pat the chicken dry with paper towels, and season it with the remaining 2 teaspoons salt and the pepper, dividing them evenly between both sides of the chicken. Nestle the chicken skin side up between all of the potatoes on the roasting pan, making sure that the potatoes remain in a single layer and that none get stuck under the bird. Pour the remaining oil–lemon juice mixture from the bowl onto the chicken and rub it into the skin.

  3. Place the pan in the oven and cook for 30 minutes, basting the chicken with drippings and shaking the potatoes every 10 minutes or so. If at any point there aren’t enough drippings to baste the bird, drizzle a small amount of oil onto the chicken and use that. After 30 minutes, baste the chicken with the remaining 1 tablespoon lemon juice. Add the artichoke bottoms and olives to the pan, scattering them all around the bird. Cook for another 5 minutes before checking for doneness: an instant-read thermometer should register 160°F (70°C) at the thickest part of the breast and 165°F (75°C) at the thigh. If the chicken is not cooked through, roast for 5 to 10 minutes longer until it is.

  4. Allow the chicken to rest for ideally 10 minutes before serving.

Recipe Notes

Excerpted from Winner! Winner! Chicken Dinner © by Stacie Billis, used with permission of Storey Publishing.