Roast Chicken With Artichokes, Tomatoes And Peppers

• 1 13 3/4 ounce can artichoke hearts drained
• 2 cloves garlic - peeled
• 1 T olive oil
• 1/2 t. salt + more to taste
• Freshly ground pepper to taste
• 1 3 1/2 lb. roaster
• 1/2 lemon - quartered
• 3 sprigs rosemary
• 1 14 1/2 ounce can peeled tomatoes well drained and coarsely chopped
• 1 green pepper - roasted, peeled, cored, deribbed and julienned
• 1/3 t. cayenne

1. 1. Preheat oven to 450 degrees. Place 2/3 of the artichokes in food processor with garlic, 2 t. olive oil, 1/2 t. salt and pepper. Process until smooth
2. 2. Loosen the skin over breast, forming 2 pouches. Stuff the pouches with the artichoke mixture.
3. 3. Rub skin with remaining olive oil and season with salt and pepper. Fill cavity with the lemmon, rosemary and remaining artichoke hearts. Place in roasting plan for 35 minutes, running a apatula under the chicken to prevent sticking.
4. 4. Combine tomato, roasted pepper and cayenne, spoon mixture over chicken. Continue roasting until juices run clear when pricked in the thickest part of the the thigh, usually another 35 minutes. Baste every 10 minutes. Remove from oven and let it stand 10 minutes before carving. Divide into 4 pieces and serve puree with eah serving.

garlic, olive oil, salt , freshly ground pepper, roaster, lemon quartered, rosemary, tomatoes, green pepper, cayenne

Taken from www.epicurious.com/recipes/member/views/roast-chicken-with-artichokes-tomatoes-and-peppers-1260984 (may not work)