Servings: 4

Weight Watcher Smart Points: 17

Preparation Time: 0 Minutes

Cooking Time: 85 Minutes

Ready In: 85 Minutes


  • 12 baby artichokes
  • 2 tablespoons duck fat or unsalted butter, softened
  • 3 to 4 pound chicken, pasture or free-range prefferd
  • 1 tablespoon fresh parsley chopped, optional
  • 1/4 teaspoon fresh ground black pepper
  • 1 teaspoon kosher salt
  • 1 lemon, sliced
  • Zest from 1 lemon
  • 1 tablespoon olive oil
  • 1/2 cup pitted olives, such as Kalmata
  • 1/3 cup water


  1. Preheat oven to 425°F.Allow the chicken to rest at room temperature for 30 minutes before roasting
  2. With paper towels, pat dry the chicken as best as possible
  3. This will help the skin to crisp
  4. In a bowl, combine duck fat or butter, lemon zest, salt, and pepper
  5. Loosen the skin between the chicken and the breast meat with your fingers and place half of the butter mixture underneath the skin
  6. Rub the remaining butter evenly over the entire chicken
  7. Truss the chicken with cooking twine, optional
  8. Place the chicken in the center of a large cast iron skillet or on the rack of a roasting pan
  9. Remove the the tough outer leaves of each artichoke
  10. This will be about half of the leaves
  11. With a knife, slice about 1/2 inch off the top of the artichokes, removing the prickly tops of the leaves
  12. Next, slice the artichokes in half and remove the fuzzy hair-like chokes from the center with a spoon
  13. The choke is really small and easy to pop out
  14. A grapefruit spoon works best
  15. Place the artichokes in a bowl along with olives, lemon slices, olive oil, and a pinch of salt and pepper; toss to combine
  16. Place artichokes, olives, and lemons around the chicken
  17. Pour water in bottom of pan.Transfer to the oven and roast for 1 hour 25 minutes or until a thermometer registers 165°F
  18. Remove from the oven and allow to rest for 5 to 10 minutes
  19. Toss artichokes and olives with fresh parsley, if desired
  20. Carve and serve.

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