Roasted Chicken with Artichokes and Potatoes

Year Round Fresh pg. 22   OVEN 5 points
1 (3 1/2 lb) whole chicken
2 garlic cloves, minced
2 t minced fresh thyme
3t grated lemon zest
1 t olive oil
3/4 t salt
1/2 t black pepper
1 1/2 lbs fingerling potatoes or baby potatoes, halved/quartered
1 c water
4 T lemon juice
1 lb baby artichokes

1. Preheat oven to 400.
2. Remove and discard giblets and any large pieces of fat from chicken, if desired, fold wing tips under first joint and tie legs together with kitchen string. Loosen skin from breast and drumsticks by easing fingers under skin and gently separating skin from meat.
3. Combine garlic, thyme, 1 tsp of lemon zest, oil, 1/2 t salt, and the pepper in a small bowl. Rub half the mixture under loosened skin and over breast and legs of chicken. Place chicken in large roasting pan.
4. Combine potatoes and remaining garlic mixture in medium bowl and toss to coat. Arrange potatoes around chicken.
5. Combine half c of water and 2 Tbsp of lemon juice in large bowl. Pull tough other leaves from artichokes and trim stem. Cut off about 1/2" of top of each artichoke. Cut each artichoke in half lengthwise and dip in lemon-water to prevent browning. Place artichoke halves around chicken and drizzle with remaining lemon water. Spray vegetables lightly with olive oil nonstick spray.
6. Roast chicken and vegetables, stirring vegetables twice and adding 1/4 c of water each time, until instant-read thermometer registers about 165, about 1 hour and 20 minutes. Remove vegetables from pan when tender, after 1 hour. Transfer vegetables to large bowl. Add remaining 2 T lemon juice, remaining 2 t lemon zest, and remaining 1/4 t salt and toss to coat. Cover to keep warm.
7. Place chicken on platter, cover loosely with foil, and let stand 10 minutes before carving. Carve chicken and divide chicken and vegetables evenly between 6 plates. Remove skin before eating chicken.