Learn how to make
1 hr. 5 min.
Prep Time: 20 Min
– 2 Bone-In, Skin-On Chicken Breasts – 8-10 Baby Potatoes – 1 Small Head Cauliflower – 1 Large Artichoke – 1 Large Lemon – 2 Shallots – 4 Tbsp Olive Oil – 1/2 - 1 tsp Smoked Paprika – 6-8 Sprigs Fresh Rosemary – 4-6 Sprigs Fresh Thyme – Salt + Pepper to taste
Cook Time: 45 Min
Begin by covering the chicken in olive oil, then drizzle with lemon juice. Season liberally with salt, pepper and a bit of smoked paprika on both sides.
Place the seasoned chicken on the sheet pan skin side up and tuck a sprig of fresh rosemary and thyme under the natural dome of the breast bone.
Take one of the sprigs of rosemary and chop the leaves.
Then wash and cut the cauliflower into florets and then in half or fourths depending on size.
Add the cauliflower florets to a medium bowl with the baby potatoes.
Cut the shallots into quarters and add to the bowl with the cauliflower and potatoes..
Add olive oil, the diced rosemary leaves, a bit of fresh lemon juice, a bit of smoked paprika and salt and pepper to taste. Mix well.
Now, remove the beginning leaves from the artichoke and trim the thorns.
Next, cut the artichoke in half and cut out the fuzzy interior choke.
Cover the cut edges of the artichoke with lemon to help prevent browning.
Now stuff a rosemary and thyme sprig in each cavity where the choke was. Place them on the sheet pan and drizzle with the remaining olive oil and more lemon juice.
Scatter the veggies around the chicken and artichokes. Add any remaining sprigs of thyme and rosemary to the pan.
Roast until the chicken skin is golden and the vegetables are softened and browned.
Remove from oven and allow to rest for a few minutes. Serve with aioli or gravy and Enjoy!