COOKING TIME 1 hour 50 min
2 bulbs garlic
cooking oil spray
2 teaspoons salt
1 teaspoon cayenne pepper
2 tablespoons cracked black pepper
1 medium lemon (140g), cut into 8 wedges
1 cup (250ml) water
3 medium globe artichokes (660g)
2 tablespoons lemon juice
2 medium shallots (340g), quartered
3 baby fennel bulbs (390g), trimmed, halved
2 medium leeks (700g), halved lengthways then quartered
250g cherry tomatoes
1/3 cup (80ml) dry white wine
1/4 cup (60m) lemon juice, extra
1 Preheat oven to moderately hot.
2 Separate cloves from garlic bulb, leaving skin intact. Wash chicken under water: pat dry inside and out with absorbent paper. Coat chicken with cooking-oil spray, press combined salt, pepper and cayenne pepper onto the skin and inside cavity. Place garlic and lemon inside cavity, tie legs together with kitchen string. Place chicken on small wire rack in large flameproof baking dish, pour the water in baking dish, roast, uncovered, in moderately hot oven 50 minutes.
3 Meanwhile, discard outer leaves from artichokes, cut tips from remaining leaves. Trim then peel stalks. Quarter artichokes lengthways: using teaspoon remove chokes. Cover artichoke with cold water in medium bowl, stir in the tablespoons of lemon juice; soak artichoke until ready to cook.
4 Add drained artichoke, onion, fennel and leek to dish with chicken, coat with cooking oil spray. Roast, uncovered, in moderately hot oven about 40 minutes or until vegetables are just tender.
5 Add tomatoes to dish; roast, uncovered, in moderately hot oven about 20 minutes or until tomatoes soften and chicken is cooked through. Place chicken on serving dish and vegetables in large bowl; cover to keep warm.
6 Stir wine and extra juice into dish with pan juices; bring to a boil. Boil 2 minutes then strain sauce over vegetables; toss gently to combine
7 Discard garlic and lemon from cavity, serve chicken and vegetables.
4 per serving
42.3g total fat (12.9g saturated fat) 3026kJ (723 cal)