Chicken Roasted with Leek Artichoke and Mushrooms

Roasting a chicken is easy and the results are always so comforting - even if you just roast with salt and pepper. But adding a few aromatic veggies and herbs and allowing them to roast along with the chicken transforms a simple roasted chicken into something magical.

1 roaster chicken, cleaned

1 12 oz jar roasted artichoke halves packed in oil (Trader Joe’s)

1 can mushroom slices, drained

1 leek, trimmed, washed and sliced in rings

1/2 orange pepper, diced1 Tbsp fresh thyme leaves, chopped

Preheat oven to 375. Spatchcock the chicken by removing the backbone with strong kitchen shears. Place the chicken, skin-side up on a large cutting board, and press down on the breast bone to flatten. Place chicken in a large oiled roasting pan and salt and pepper generously.

Toss the artichokes, mushrooms, leek, pepper and thyme into a large bowl and toss with about 2 tablespoons olive oil (I used the oil in which my artichokes were packed - but if you are using marinated artichokes [with vinegar] I would stick to olive oil).

Salt and pepper the chicken generously and sprinkle the veggies on the chicken.

Roast chicken for about an hour, covering with aluminum foil for the first 20-30 minutes. Carve the chicken and serve with the roasted veggies.

Serves 4-6.

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