From the Telegraph
4 artichokes or 8 tinned artichoke halves
2 lemons, halved
2 onions, thickly sliced into rings
1 whole head of garlic, unpeeled, halved horizontally
½ bunch lemon or normal thyme
½ bunch sage leaves
2 handfuls of black olives,
1 x approx 2kg/4.4lb chicken, deboned
300ml/10fl oz white wine
A handful of parsley leaves, roughly chopped
Preheat the oven to 200C/400F/gas 6. If using fresh artichokes, prepare them first. Have a bowl of water ready with half a lemon squeezed into it. Remove the tough outer leaves of the artichoke, then slice away the top third and lightly peel the artichoke stem. Slice in half lengthways before scooping out the hairy core. Place them in the acidulated water until ready to use.
In a large roasting tin, spread out the onions in a single layer, then dot the garlic and lemon halves around. Scatter the thyme sprigs, sage and olives over the top. Season the chicken on both sides, then place it, skin-side up, on the onions. If using fresh artichokes, distribute them around the chicken, tucking some underneath. Season them a little. Drizzle the chicken and fresh artichokes generously with olive oil and place in the oven for 25 minutes, adding the tinned artichokes (if using them instead) and pouring over the white wine for the final 10 minutes.
When the skin is golden and crisp and the juices run clear, remove the chicken from the oven. Cover and leave to rest. Remove the chicken from the pan, slice it up roughly, then return it to the roasting tin to serve it with all the other lovely ingredients and the cooking juices. Sprinkle with parsley and serve.