Roasted Chicken with Artichokes and Tomatoes

1 package frozen artichoke hearts, thawed
1 can of diced tomatoes (29 oz)
1 large onion, chopped
garlic powder
2 teaspoons olive oil
3 tablespoons fresh lemon juice
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 teaspoon salt
Black pepper to taste
1 cup water
2 1/2- to 3-pound whole chicken (you can also use chicken quarters)

Directions:

Preheat oven to 350 degrees. Place rinsed chicken into a roasting pan, season with pepper inside and out. Add tomatoes, onion and artichokes.

Sprinkle with spices. Pour the water, oil and lemon into the roasting pan.

Bake, covered, for 1 hour. Baste chicken and vegetables occasionally with pan juices, adding a little water if it starts to seem to dry.

Increase oven temperature to 450 F. Roast, uncovered, for about 20 minutes, until chicken is brown and juices run clear.

Transfer the chicken to a serving platter. With a slotted spoon, transfer artichoke hearts, tomatoes, and onions around the chicken. Use drippings and add water and cornstarch to bring to a boil and make a gravy. Cover with foil or the top of the roaster to keep warm while gravy is being made.