Tuscan Style Roast Chicken with Lemon & Artichokes

In Tuscany your local Co-op sells Chickens that have been 'Butterflied' and fitted into plastic packets  flattened to about two inches thick. The Tuscans cook their hens, named, 'Chicken under a brick' either in the oven or on a bbq. I put tin foil over my dish but apparently a ceramic heavy dish is appropriate. For me, as a first go, this recipe was a complete success and significantly different to how I'd tasted a roast chicken before, and a way of cooking I'll test in different versions. None the less this is elegant enough for a dinner guest and simple enough for a family tea. Lovely lemony gravy too..

Ingredients

Chicken
Lemon
Jar of Artichoke hearts
Thyme
Oregano
Chilli
Garlic
White Wine or Cider

Method

Using a sharp knife cut the back bone of the chicken out, then spread the chicken out, as above, I bashed it flatter a bit with my hand. Then spread some herbs all over with sliced garlic, seasoning, chilli flakes, slices of lemon and most of a jar of artichoke hearts, pour over two glasses of wine, or most of a can of cider. Cover with tin foil and put in an over at 180 for about 40 mins then remove the foil and brown. Check cooked then remove and keep warm. Pour off the fat and make a lovely gravy with the lemony sauce that remains.

Served as below with Aparagus wrapped in bacon, and potatoes with onions and tomatoes done in the oven.