1 tablespoon olive oil
1 (4.5-5 pound) whole chicken
1 1/2 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
1 tablespoon unsalted butter
1 (9-ounce) package frozen artichoke hearts, thawed
12 whole garlic cloves
1 teaspoon fresh thyme leaves
1/3 cup dry white wine
1 pound assorted color baby new potatoes, scrubbed
1 medium red onion, cut into 8 wedges
2 celery ribs, cut into 2 x 1/2-inch sticks
2 carrots, cut into 2 x 1/2-inch sticks
- Preheat the oven to 400°F.
- Heat the oil in a casserole pan over medium heat. Season the chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper and brown in the pan on all sides, about 2 minutes per side. Transfer the chicken to a plate.
- Melt the butter in the pan and add the artichoke hearts and cook, stirring occasionally, until lightly browned, about 4-5 minutes. Stir in the garlic and thyme and cook 1 minute. Add the wine, bring to a boil and cook until reduced by 1/2, about 2 minutes. Add the potatoes, onion, celery, carrots and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute. Move the vegetables to the sides of the pan and place the chicken in the center.
- Transfer to the oven and roast until an instant read thermometer inserted into the thickest portion of the thigh without hitting the bone registers 165°F and the vegetables are tender, about 60-65 minutes. Remove from the oven and let rest 10 minutes before slicing.