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© Meredith Corporation. All rights reserved. Used with permission.
To prepare chicken: Preheat oven to 375°F. Rinse chicken body and cavity; pat dry with paper towels.
To truss the chicken, pull the neck skin over the opening and secure it to the back with a small skewer. Using 100%-cotton kitchen string, tie the drumsticks together. Fasten the drumsticks to the tail if present. Twist wing tips so they rest beneath the chicken (behind the back). Place chicken, breast-side up, on a rack in a shallow roasting pan.
In a small bowl, combine oil, lemon juice, thyme, garlic salt and 1/4 teaspoon pepper. Brush the oil mixture over the chicken.
Arrange carrots and pearl onions around the chicken in the pan. Drizzle the vegetables with the melted butter; season with salt and pepper. Roast, uncovered, for 1 hour. Add drained artichoke hearts. Continue to roast for 30 minutes to 1 hour more or until the drumsticks move easily in sockets and chicken is no longer pink (180°F).
Meanwhile, prepare the herbed rice: In a large saucepan, heat butter over medium heat. Add rice; cook and stir for 3 minutes. Carefully stir in broth, water, Italian seasoning, salt and pepper. Bring the mixture to a boil; reduce heat. Simmer, covered, for 45 minutes or until rice is tender and liquid is absorbed. Let stand for 5 minutes before serving.
When the chicken is done, remove it from the oven and transfer to a cutting board. Cover loosely with foil; let stand for 10 minutes before carving the chicken. Transfer the vegetables to a serving bowl; keep warm.
While the chicken stands, prepare the gravy: Pour the pan drippings into a large measuring cup. Scrape the browned bits from the pan into the cup. To skim fat, tip the measuring cup and use a metal spoon to carefully remove the clear fat that rises to the top; reserve the fat separately from the drippings. In a small saucepan, heat 2 tablespoons of the fat (if there is no fat, use 2 tablespoons butter) over medium heat. Stir in flour. Add enough broth (or stock) to the remaining drippings in the measuring cup to equal 1 cup liquid. Add the broth mixture and milk (or half-and-half) all at once to the flour mixture in the saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in mustard, brown sugar and Worcestershire.
Carve the chicken. Reserve half the chicken for another meal. Store the reserved chicken, covered, in the refrigerator for up to three days.
To serve, spoon the sauce over the remaining carved roast chicken and vegetables. Serve with the herbed rice.