Roast Chicken With Artichokes, Tomatoes And Peppers

• 1 13 3/4-ounce can artichoke hearts, well drained
• 2 cloves garlic, peeled
• 1 tablespoon olive oil
• 1/2 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 1 3 1/2-pound roasting chicken
• 1/2 lemon, quartered
• 3 sprigs fresh rosemary
• 1 14 1/2-ounce can peeled tomatoes, well drained and coarsely chopped
• 1 green bell pepper, roasted, peeled, cored, deribbed and julienned
• 18 teaspoon cayenne

1. Preheat the oven to 450 degrees.
2. Place about two-thirds of the artichokes in a food processor with the garlic, 2 teaspoons of the olive oil, 1/2 teaspoon of the salt and pepper.
3. Process until smooth, stopping as necessary to scrape the sides of the bowl.
4. Carefully loosen the skin over the breast from the meat, forming 2 pouches.
5. Stuff the pouches with the artichoke mixture.
6. Rub the skin with the remaining teaspoon of olive oil and season with salt and pepper.
7. Fill the cavity with the lemon, the rosemary and the remaining artichoke hearts.
8. Place in a roasting pan and roast for 35 minutes, running a spatula under the chicken once or twice to prevent it from sticking to the pan.
9. Combine the tomato, roasted pepper and cayenne and spoon the mixture over the chicken.
10. Continue roasting until the juices run clear when pricked in the thickest part of the thigh, about 35 minutes longer, basting every 10 minutes.
11. Remove from the oven and let stand for 10 minutes before carvings.
12. Carve and divide among 4 plates, serving a little of the artichoke puree with each serving.

garlic, olive oil, salt, freshly ground pepper, chicken, lemon, rosemary, tomatoes, green bell pepper, cayenne

Taken from cooking.nytimes.com/recipes/11759 (may not work)