Spatchcocked Roast Chicken with Dates & Artichoke Hearts
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Easter is going to feel different this year. There will be no epic gathering of relatives around a lamb at my aunt and uncle’s in Vermont. There will be no intimate reunion of siblings at my parents’ house in Connecticut. And alas, there will be no punch.
Am I sounding very glum? Sorry! I’m just finding it a little hard to get into the holiday spirit this year, and although I have a small spiral ham in the freezer that I might thaw for Easter dinner, I’m leaning towards making this spatchcocked roast chicken with dates and artichoke hearts.
It’s common this time of year to see recipes starring artichokes, which always sound and look so appealing, but which I just can’t get myself to make. I find prepping artichokes to be such a task, something I attempt once every few years, then swear off “forever.”
But what I can get myself to do is open a box of Trader Joe’s grilled artichoke hearts, which I discovered last fall and which I love in this one-pot lemon-orzo chicken.
Here, I’ve paired them with dates and onions, and I’ve roasted the chicken spatchcock style, using a favorite no-fuss Dorie Greenspan recipe as a guide. There is no sautéing or browning of anything first. Everything enters the pan at once, and 45 minutes later, it’s done: chicken skin bronzy, meat juicy, plentiful sauce pooling all around.
Dorie’s recipe calls for za’atar, which would work well here, too, but I’ve recently been loving Aleppo pepper. Friends, have you used Aleppo pepper? It has such a nice, smoky flavor with a slight kick, too. It tints both the bird and the sauce the loveliest ruddy hue.
Cliché as it sounds, the result of this recipe is so much greater than the sum of its parts. The onions, dates, and artichoke hearts combine with olive oil, white wine, and water to make such a flavorful sauce, tasting sweet, earthy, and briny all at once. The abundant sauce demands lots of bread. A lightly dressed green salad is all it needs.
Pantry staples + minimal prep? Something to boost my spirits! Wishing you all cheer and happiness during this holiday season!
PS: If you are making a ham on Sunday, I can’t recommend my grandmother’s mustard sauce enough. {New video in post.}
Here’s the play-by-play: Gather your ingredients.
Place the sliced onion, chopped dates, and artichoke hearts in an oven-safe skillet or roasting pan. Toss with olive oil, white wine, and water. Season with salt and pepper.
Spatchcock the chicken:
Season all over with salt, pepper, and Aleppo pepper, if you can find it. Transfer to a 425ºF oven for 45 minutes or until it’s …
… done!
You can serve it straight from the pot or transfer to a serving platter:
Spatchcocked Roast Chicken with Dates & Artichoke Hearts
- Total Time: 1 hour
- Yield: serves 4-6
- Diet: Gluten Free
Description
Notes:
- Artichoke hearts: If you have a Trader Joe’s near you, look for their grilled artichoke hearts. They come in a box, and they live in the dry-foods aisle (as opposed to the refrigerator aisle). They are delicious. They are on the small side, so I don’t bother cutting them, though I do drain the oil. Once I made this and used the entire package, oil and all, and the flavor was a little overpowering and slightly artificial as well. If the artichokes you are using are on the large side, halve or quarter them.
- Aleppo pepper is a recent addition to my pantry. It has such a nice smoky flavor as well as a little bit of heat. If you can’t find it or don’t have it on hand, you can use a combination of smoked paprika and a pinch of cayenne, or you can simply omit it and use freshly cracked pepper exclusively. Za’atar would be nice here, too.
Ingredients
- 2 small or 1 large onion, thinly sliced
- 4 dates, pitted and coarsely chopped
- 10 oz. artichoke hearts, drained, see notes above
- kosher salt
- freshly cracked pepper
- 1/4 cup olive oil
- 1/2 cup white wine
- 1 chicken, roughly 3 pounds, backbone removed with scissors, see video
- Aleppo pepper, optional, see notes above
- 2 tablespoons melted butter
Instructions
- Heat the oven to 450ºF.
- In a small roasting pan (9×13-inches or similar) or large oven safe skillet — I use this 5-qt braiser — place the onions, dates, and drained artichoke hearts (coarsely chopped if large). Season with salt and pepper. Add the olive oil, white wine, and 1/2 cup water. Toss gently to combine.
- Place the chicken skin side down into the skillet and season the underside all over with salt and pepper to taste. Flip the chicken and season the skin side all over with salt and pepper to taste. If you are using Aleppo pepper, sprinkle it evenly over top. Brush the 2 tablespoons of melted butter over top.
- Transfer pan to the oven, reduce heat to 425ºF, and cook for 45 minutes or until done—the time will depend on your bird. The chicken should be golden brown and the juices should run clear when the thigh is pricked. An instant read thermometer should register 165ºF. Transfer the bird to a carving board to rest for at least 10 minutes for cutting and serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Chicken
- Method: Oven
- Cuisine: American
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41 Comments on “Spatchcocked Roast Chicken with Dates & Artichoke Hearts”
Would prunes be a good sub for the dates?
Definitely!
Just what the doctor ordered. I haven’t been able to bring myself to buy a ham or lamb this year. This will be perfect! Thoughts on what to serve for desert? (Easter candy?)
So happy to hear this, Bates 😍😍😍 Re dessert: I’m thinking something chocolatey… maybe? I haven’t made a flourless chocolate cake in so many years, and I’m thinking that could be fun. Stay tuned … I need to do some brainstorming.
This recipe would also be kosher for Passover! Passover, a seven day long Jewish holiday, just started last night. This looks delicious and easy. Can I substitute frozen artichoke hearts? Or use bottled ones instead? I don’t have any Trader Joe’s nearby. Thanks for a great spring recipe! I bet switching out dates for dried figs would also taste great.
Hi Kathryn! So nice to hear this. Yes, definitely re frozen artichoke hearts. I have not done this myself, but if you have a brand of frozen artichokes you like, they will work here. Same for bottled: do be sure to drain them, as the brining liquid can be a little overpowering. Dried figs would be delicious, too 🙂
Chag Sameach!
great chicken technique whether for Easter or just whenever, have never tried the spatchcock method before but looks like a great way to meld all of the flavors together and also have never tried Aleppo pepper, so thank you, great mix of flavors in this recipe!
Thank you, Sabrina 🙂 🙂 🙂
I really enjoyed the live piano music playing in the background of the video and the discussion of birds towards the end : ) I’m adding this recipe to the todo list.
Catherine, can I confess? I would have totally fast-forwarded that part of the video to make for a more efficient viewing experience but couldn’t get myself to because of the bird commentary. It just makes me laugh. Glad you enjoyed the discussion as well and the piano playing, too 💕💕💕 Thanks for writing.
I’m sooo glad you didn’t edit it out, I watched the video several times just to listen to the beautiful piano and smile at the list of birds of that aren’t better 🙂 this video was therapeutic, thank you for posting.
Awww, thank you 😍 So nice to hear this, Catherine.
Such a treat to watch and listen to your video. Loved the mention of birds which is on my mind a lot these days, as we have feeders outside our kitchen window.
I hope to make this, but a scaled down version, since it’s just my husband and me. Do you think chicken thighs will work?
Absolutely! I would use bone in, skin-on thighs if possible; if not, reduce the cooking time. So glad you enjoyed the video and bird discussion 😍😍😍😍
Happpy Easter! So excited to try this tonight,
thank you!
Happy Easter Mary!
Happy Holidays! Made it tonight for just the two of us. The house smelled so good! It’s a beautiful, delicious dish. Served with some leftover farro which helped soak up the good juices. Thanks for a great suggestion. Btw, look for Monterey Farms Artihearts at your Whole Foods. 6 oz. pkgs of grilled artichokes. A great alternative when TJs isn’t nearby.. Flax and quinoa tossting bread is rising overnight in the fridge. Be well.
So nice to hear this, Leslie! And thank you for the great tip about the Whole Foods artichoke hearts. Will definitely check them out. Yay for overnight, fridge bed … so good. Thanks for writing, and happy holidays to you as well!
Made this last night with my husband, it’s absolutely fantastic and the best use of dates I’ve ever experienced! Thank you!
So wonderful to hear this, Kathleen! 😍😍😍
Wow, I’m already drooling. Thanks a ton for this recipe. I’m sharing this to my colleagues. 🙂
Hey this is an amazing recipe looks are so delicious and i will made this roast chicken at last night with my hubby….Thanks for sharing…..!
I didn’t find this in time for Easter but I’ve made it three times since then. It is so delicious, so gourmet, and I feel so accomplished spatchcocking that local bird from my local butcher. Thank you!
So wonderful to hear this 💕💕💕💕
I have been wanting to try a spatchcocked chicken technique and came across this recipe while cleaning up my recipe files… having purchased at the market yesterday – voila – there was dinner. The chicken cooked perfectly with beautiful crispy and flavorful skin. I didn’t add the olive oil because I am watching my fat intake during this C-19 time but it wasn’t missed. I did use the TJ grilled artichokes, they are a pantry staple, and I did use aleppo pepper, another staple. Loved the meal but felt it needed more dates – at least 2 more for a lovely sweet bite of surprise and felt the sauce called out for more brightness which the Za’atar would provide or some slices of lemon and a full cup of crisp white wine instead of the water dilution. All in all – a very versatile and easy recipe! Thank you, Alexandra!!
Wonderful to hear this, Deb! Thanks for writing and sharing all of your notes and thoughts — so helpful.
Looks amazing! Would chicken thighs work instead?
Yes, absolutely!
Oh my! Soooo Good! I used chicken thighs, Skin on, bone in… delicious!
Wonderful to hear this, Doris!
I am going to try this tonight but don’t have easy TJ’s access. I have canned artichoke hearts that I plan to use. Any advice on an adjustment to make to the recipe given this? Should I sear them before putting them in or just go for it without an adjustment, maybe?
Hi Jake! I would just go ahead and make them without any adjustments. Be sure to drain them, but otherwise, no need to do anything else. They’ll be delicious!
Thank you for the quick reply! Will do!
Outstanding flavor!! Fabulous, easy recipe.
Thank you, Ali!
So nice to hear this, Kathy! Thanks for writing 🙂
Was a little afraid of trying spatchcocking (if that’s a word) but this recipe sounded great. I little video definitely helped. I could’ve used slightly sharper scissors but mine did the trick with my 6 lb chicken. I just doubled everything and cooked for about 55 minutes. Loved it. Very good and simple to make. Thank you for the great recipe and instructions.
So great to hear this, Andy! And yes, sharp shears make all the difference, but so glad yours did the trick. Thanks for writing!
Two years later, made this again. Missing the people I ate it with originally but it’s still tasty. Thank you Alexandra!
Great to hear, Jake! Thanks so much for writing 🙂
Time to bring this forward to 2024! Dates and chicken with lots of hearts, DELICIOUS!!!
Oh yay! So nice to hear this, Frank 🎉🎉🎉