Created by Kchurchill5 on August 31, 2016
Step 1: Lemons ... First, zest 1 lemon; then squeeze 2-3 for the juice. The last lemon, just cut in wedges. It may take 4-5 lemons depending on the size; and, how juicy they are.
Step 2: Gremolata ... Add the parsley, oregano, olives, lemon zest, garlic, and olive oil to a small bowl; and, mix to combine. Cover, and keep at room temperature as the chicken cooks. You can also refrigerate; but, I prefer it room temperature.
Step 3: Dish ... Add the chicken, potatoes, onions, fennel, chicken and artichokes to the sheet lined sheet pan; and, add the lemon juice and olive oil. Toss, using your hands; until everything is well coated. Then, add the all the seasoning to a small cup or bowl; and mix together. Then, sprinkle the seasoning over all the chicken and vegetables. Using a couple of spoons, toss lightly, until everything is coated. Add the 1 lemon you cut up in wedges to the pan. Then, let it set about 15 minutes on the counter, to take the chill off of the chicken.
Step 4: Bake ... On the middle shelf, 450 degrees, for 15 minutes; then, reduce to 350; and bake another 25-35 minutes. Obviously, baking time will depend on the thickness of the chicken. If you are not sure when the chicken is done; please use a thermometer. I usually remove the chicken when it gets to a temperature of 165 degrees. Cover the pan with foil; and, let it rest 5-10 minutes before serving. If you poke or cut the chicken; you want the juices to run clear.
Step 5: Bread ... As the chicken rests; toast your baguette, simply brushed with a little olive oil. You can actually use the same pan as you cooked the chicken in.
Step 6: Serve and ENJOY! ... Add everything to a large serving platter; pouring any juices over the top. Add the baguette slices around the chicken and vegetables; and, finish it off with the gremolata. I know I said one pan; but, I do like to serve the gremolata with this. It really is a great way to finish the dish.