• 2 cups (500 ml) plum tomatoes, seeded and diced or
• 1 can (796 ml/28 oz) diced tomatoes, drained (save the juice for Tuesday’s Rigatoni with Ratatouille)

With the rack in the middle position, preheat the oven to 190°C (375°F).

In a roasting pan or on a large baking sheet, combine the vegetables, hot pepper flakes and oil. Season with salt and pepper. Set aside.

On a cutting board, cut out the chicken’s backbone using a chef’s knife or poultry shears. Lay the bird flat. Brush lightly with olive oil. Season with salt and pepper. Lay the chicken on the vegetables, breast side up. Roast until a meat thermometer inserted in the thigh but not touching the bone reads 82°C (180°F), about 75 minutes, frequently stirring the vegetables around the chicken.

Serve with the vegetables and cooking juices.

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