Roast Chicken Dinner with Roasted Garlic Gravy

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5

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Total Reviews: 3

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  • on July 23, 2013

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    Made this for a crowd of hubbies coworkers...nothing left of the two birds! It might be tempting to leave off the fennel, but it adds such a great flavore. I did use carrots instead of artichokes since I forgot to buy them. I just added them with the potatoes and onions.

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  • on October 09, 2011

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    Terrific! Roasted split chicken breast halves on the bone, which worked really well. I loved the rosemary, fennel, and faint lemon background with the artichoke hearts. The leftovers will be great for lunch plus there's enough chicken shredded up to make enchiladas suizas tomorrow. Yum.

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  • on May 16, 2011

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    Fabulous meal! The chicken was perfect (nice and juicy with beautiful crusty skin). Just a hint of the lemon, creating a wonderful balance. The potatoes, onions and garlic were nicely done along with the chicken. I couldn't find frozen artichoke hearts so I used canned medium ones, and threw them in 20 or so minutes before the end and they worked just great. :)

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