Fast Spatchcocked Chicken Roasted with Tomatoes Olives and Jalapeño

I was brought up on the classic roasted chicken.  Our mother would roast two at a time, to feed all of us.  And all it took was a bit of salt and pepper to make a delicious meal - with a fantastic sauce.

But it is so old-school, to take almost an hour and a half to roast a whole chicken.

No longer:  spatchcoking a chicken by removing the back and flattening, allows the bird to cook so much faster - you should be done in almost half the time.  And you still get all the fantastic sauce - and all the leftover bones for soup.

So enrich your work week with a roasted chicken now and again.  It's cheaper, and more comforting.  It makes home.  But do take two more minutes to add some tomatoes, olives and jalapeños to kick it up a notch. This would be my Mom in the 21st century!
1 roaster chicken
1 pint grape tomatoes
1 cup pitted Kalamata olives
1/4 cup pickled jalapeño pepper slices
1 Tbsp rosemary

Preheat oven to 375F. Carefully spatchcock the chicken by cutting out the back portion of the chicken using sturdy kitchen shears. Lay the chicken breast-side up on a large cutting board and push down on the breastbone with the palms of your hands to flatten. Lay the chicken in a large roasting pan. Scatter the tomatoes, olives and jalapeño slices about the chicken. Sprinkle with the rosemary and season generously with salt and pepper.

Roast about 45 minutes, or until the chicken is cooked through and the juices run clear. Carve and serve with the tomatoes, olives, peppers and juices.

Serves 4-6.