Learn how to make
Servings
2-3 people
Type
Chicken
Total Time
1 hr. 5 min.
Level
Beginner
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
Ingredients
1
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.
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2
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.
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4
Then wash and cut the cauliflower into florets and then in half or fourths depending on size.
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5
Add the cauliflower florets to a medium bowl with the baby potatoes.
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6
Cut the shallots into quarters and add to the bowl with the cauliflower and potatoes..
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7
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.
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8
Now, remove the beginning leaves from the artichoke and trim the thorns.
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9
Next, cut the artichoke in half and cut out the fuzzy interior choke.
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10
Cover the cut edges of the artichoke with lemon to help prevent browning.
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11
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.
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12
Scatter the veggies around the chicken and artichokes. Add any remaining sprigs of thyme and rosemary to the pan.
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14
Remove from oven and allow to rest for a few minutes. Serve with aioli or gravy and Enjoy!