Roasted Chicken Putanesca

A roasted chicken is amazing.  Learn to season it as yo like.  Spatchcocking is a great way to go faster, so try it.
1 28-oz can crushed tomatoes
1 12-oz jar marinated artichokes, half drained
1 roaster chicken
1 small can sliced black olives, drained, or 1/4 cup calamata olives, sliced
2 Tbsp dried roasted garlic chips
1 Tbsp dried rosemary

Heat oven to 375F. Spatchcock the chicken by carefully cutting the back section off of the roaster with a pair of sturdy kitchen shears. Flatten the chicken by pressing firmly with the palm of your hands onto the breast bone.  Pat the chicken dry with paper towels.

Spray oil a roasting pan just large enough to hold the chicken. Pour in the tomatoes and stir in the artichokes with half their marinade. Lay the chicken onto the tomato bed. I also roast the back section, but you can reserve that for making broth if you prefer.  Rub a good amount of olive oil over the skin of the chicken. Season chicken generously with salt and pepper.

Sprinkle on the garlic chips and rosemary. Toss olives about chicken.

Roast chicken about an hour, or until cooked through - internal temperature should be around 160-165F. Remove roaster from the oven and cover with aluminum foil. Allow to rest ten minutes. Remove from the tomato bed and carve. Serve tomato artichoke sauce on the side.

Serve 4-6.

Cook's Note:  You can do the same preparation with chicken pieces - here I used thighs, and added capers for an extra punch.

Any extra sauce is fantastic for use in other casseroles such as lasagna.