Garlicky Chicken and Artichoke Pot Roast

by Leah Halmagyi


  • 1.8kg chicken
  • sea salt flakes and freshly-ground black pepper
  • 2 Tbsp extra virgin olive oil
  • 2 red onions, sliced
  • 1 head baby fennel, diced
  • 20 cloves garlic, minced
  • 1 bunch thyme leaves
  • 1 cup dry sherry
  • 1 cup chicken stock
  • 12 small potatoes, steamed
  • 1½ cups artichoke hearts, quartered
  • 2 cups mixed baby tomatoes
  • juice of 1 lemon
  • ½ bunch parsley, finely chopped


1 Preheat oven to 180°C. Use a sharp pair of scissors to cut the chicken into eight pieces, then season with salt and pepper. Set a heavy-based oven-proof pan over moderate heat, add half the oil, then sear the chicken pieces until browned. Set aside.
2 Pour in the remaining oil, then fry the onions, fennel, garlic and thyme for 5 minutes. Pour in the sherry, boil for 1 minute, then add the stock, potatoes, artichokes, chicken, tomatoes and lemon juice. Bake for 30 minutes, then scatter with parsley to serve.