Barded Chicken with Artichokes and Sweet Potatoes
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken | 2 kg |
| Butter | 50 g |
| Rosemary | 2 sprigs |
| Sage | 3 leaves |
| Thyme | to taste |
| Fresh Chili Pepper | 1 |
| Pancetta (unsmoked) | 100 g |
| Salt | to taste |
| Black Pepper | to taste |
| Artichokes | 4 |
| Sweet Potatoes (or American potatoes) | 650 g |
| Rosemary | 3 sprigs |
| Extra Virgin Olive Oil | 20 g |
| Salt | to taste |
| Black Pepper | to taste |
Instructions
Step 1: Prepare the Chicken
To start, remove any remaining feathers from the chicken. Use a kitchen torch to singe them or alternatively, pass the chicken over an open flame on the stove. Rinse the chicken thoroughly, both inside and out, and pat it dry using paper towels.
Step 2: Prepare the Herb Mixture
Chop the fresh herbs: sage, rosemary, thyme, and fresh chili (remove the seeds from the chili for less heat). Set aside a small portion of this herb mixture to massage the chicken before cooking. The rest will be used to flavor the butter.
Step 3: Make Herb-Infused Butter
In a small bowl, soften the butter using a spatula. Add the chopped herbs and mix well. Season with salt and black pepper to taste.
Step 4: Stuff and Massage the Chicken
Carefully stuff the herb-infused butter inside the chicken, spreading it evenly with the spatula. Massage the remaining herb mixture over the exterior of the chicken for an extra burst of flavor.
Step 5: Prepare the Vegetables
While the chicken cooks, prepare the side vegetables. Start by cleaning the artichokes. Remove the tough outer leaves and trim the stems. Continue until you reach the tender, lighter leaves at the heart. Use a small knife to remove the internal fuzz, also known as the choke. As you prepare the artichokes, place them in a bowl of water with a splash of lemon juice to prevent browning.
Peel the sweet potatoes and cut them into halves, then slice them into wedges. Once the artichokes are cleaned, slice them into wedges as well, and drain the water from them.
Step 6: Roast the Chicken with Vegetables
After the chicken has been roasting for about 30 minutes, add the artichokes and sweet potato wedges to the roasting pan with the chicken. Sprinkle fresh rosemary sprigs over the vegetables for additional flavor.
Step 7: Continue Cooking
Return the roasting pan to the oven and continue cooking at 200°C (400°F) with low humidity for another 25 minutes. The chicken should be tender and juicy, and the vegetables should be soft and slightly caramelized.
Step 8: Serve and Enjoy
Once the chicken is fully cooked and golden brown, remove it from the oven. Let it rest for a few minutes before carving. Serve the barded chicken with the roasted artichokes and sweet potatoes, ensuring to plate everything while it’s still piping hot for the most delicious experience.
Enjoy your flavorful, succulent Pollo Bardato con Carciofi e Patate Dolci, perfect for a cozy family dinner or a special gathering!
