This Whole Roasted Chicken with Tomato Artichoke Sauce recipe is a simple and delicious meal idea that can be made in the oven, slow cooker, or instant pot!
One whole chickenwhatever size you need to feed your troops
Canned diced tomatoes28 ounces, drained
1cupmarinated artichoke quartersdrained
1/4cupfinely chopped red onion
1/2tablespoonminced garlicI used jarred
a pinch each of dried: basiloregano, and parsley
Optional: 1 teaspoon brown sugar
Optional: 1/3 - 1/2 cup heavy cream
Instructions
Clean and season your chicken, set aside. (Not familiar with the best way to do this? Check out my article on How to Roast a Great Chicken or Turkey!)
In a large covered roaster combine the remaining ingredients (not the optional ingredients) and give a quick mix with your fork.
Place the chicken breast side down in the roaster, cover and roast at 375 degrees for 60 to 90 minutes (depending on the size of your chicken, check for doneness with a meat thermometer).
Remove the chicken and set aside to rest for ten minutes. While the chicken is resting, use an immersion blender to blend what remains in the roaster into a sauce. (Alternately you could pour it into your upright blender and puree. Just be careful because it will be very hot). If the sauce is too tart for your liking, stir in brown sugar in quarter teaspoon increments, tasting as you go.
Optional step: Want to make the sauce downright sinful? Stir in 1/3 to 1/2 cup of heavy cream.*
Serve chicken with sauce and your choice of sides. Enjoy!
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.