Fast Recipes

Pan-roasted chicken with artichokes and salad onion

For fast roast chook, it's a matter of some marylands and a frypan.

By Jessica Brook
  • Serves 4
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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.


  • 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


  • 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).