Preparation

1 Preheat oven to 500 F. Spatchcock whole chicken by cutting down the back, removing backbone.

2 Turn chicken over on flat work surface, pressing down so that chicken lays flat. Season chicken on both sides with salt and pepper.

3 In large heavy fry pan over high heat, warm 1 tablespoon olive oil. Place chicken in pan, skin side down; immediately transfer pan to oven and roast 10 minutes.

4 Turn chicken over; continue roasting until cooked through, about 25 minutes.

5 While chicken is cooking, place breadcrumbs on baking sheet; drizzle with remaining 2 tablespoons olive oil and toss well.

6 Place in oven and bake, tossing occasionally, until golden and crispy, about 5 – 8 minutes. Remove from oven and let cool. Add parsley and toss together.

7 Remove chicken from oven; place on platter and cover with foil to keep warm. Place pan back on stove over medium high heat. Add wine and boil to reduce by half, about 4 minutes.

8 Add chicken stock; boil to reduce by one quarter, about 5 – 7 minutes. Add olives and artichoke hearts and heat 1 – 2 minutes.

9 To serve, cut chicken into serving size pieces and place on platter. Top with artichoke hearts and olive; sprinkle crispy breadcrumbs on top.

Source: National Chicken Council