Roasted Chicken with Olives and Grilled Artichokes

Although roasted chicken with salt and pepper is always a winner, dolling up a roasting chicken is fast an easy with so many of the great condiments available.  Here I quickly transform a lonely chicken into something aromatic and Mediterranean simply with marinated grilled artichokes (from a jar) and marinated, herbed olives. A little fresh thyme from the garden and viola.  Pop in the oven and go for a bike ride.  What an aroma coming home!
1 roaster chicken, back removed, and spatchcoked in half
1 jar Grilled marinated artichoke halves, drained (I used Trader Joe’s)
8 oz mixed marinated olives (I used Trader Joe’s, with lemon and herbs)
palmful fresh thyme leaves
Kosher salt and freshly ground black pepper

Preheat oven to 375F. Lay chicken in a roasting pan and scatter the olives (including herb marinade if appropriate) and the artichokes, with a dash of their oil, about the chicken. Season generously and scatter the thyme on top.

Roast chicken about an hour, until the chicken is fully cooked through and the juices run clear.

Remove from oven and cover with aluminum foil for 10 minutes.

Carve and serve with your favorite sides.

Serves 4-6.

Cook's Note:  Spatchcoking the chicken means removing the back with strong kitchen shears and flattening the chicken with the palms of your hand on the counter.  This allows the chicken to cook much faster than if left whole.