Name: Pan-roasted chicken with artichokes and salad onion
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil; 4 chicken marylands; 4 salad onions, trimmed and halved; 1 garlic clove, skin on, halved; 250 ml (1 cup) chicken stock, heated; 125 ml (½ cup) dry white wine; 4 long-stemmed marinated artichokes, halved lengthways; 6 white anchovies, finely chopped; ½ cup flat-leaf parsley, finely chopped; 1 tbsp lemon juice

For an express version of a roast chicken dinner, choose marylands for a faster cooking time. Sear the chickens in a ovenproof pan, then finish them off in the oven with some aromats and artichokes.

For a finishing touch, coat 6 sprigs of flat-leaf parsley with 1 tablespoon of extra-virgin olive oil, and place on a tray in the oven for 2 minutes to crisp.

Ingredients

2 tbsp extra-virgin olive oil

4 chicken marylands

4 salad onions, trimmed and halved

1 garlic clove, skin on, halved

250 ml (1 cup) chicken stock, heated

125 ml (½ cup) dry white wine

4 long-stemmed marinated artichokes, halved lengthways

6 white anchovies, finely chopped

½ cup flat-leaf parsley, finely chopped

1 tbsp lemon juice

Method

1.Preheat oven to 200°C. Heat oil in a large heavy-based ovenproof frying pan over medium heat, season chicken and add to pan and cook skin-side down until golden (5 minutes). Transfer to a plate.

2.Add onions, garlic, stock and wine to pan and bring to a simmer. Return chicken to pan, skin-side up, then roast until chicken is golden and garlic is tender (20 minutes). Add artichokes and roast until heated through (5 minutes).

3.Meanwhile, combine anchovies, parsley and lemon juice in a bowl. Spoon over chicken then serve with crisp parsley (if using).

Recipe by Jessica Brook

Styling by Steve Pearce