Roasted Chicken and Vegetables

You can actually prepare this in advance, a day or two, and wrap up the baking dish in the fridge. Heat oven to 350. 4 skin on chicken breasts or thighs EVOO sea salt and pepper 1 tsp poultry seasoning 1 pound baby red potatoes, diced into 1 inch cubes 4-5 sprigs fresh rosemary 2 small to medium onions, cut into small wedges 3 bay leaves 1 can baby artichoke hearts, drained 1 head garlic, cloves peeled and smashed 2 lemons, scrubbed and sliced 1 cup dry white wine Toss potatoes, artichokes, lemons, onions and garlic in a roasting pan deep enough to fit all. Lay rosemary and bay leaves on top. Season with salt and pepper. Place chicken, skin side up on top. When ready to roast, drizzle chicken with oil and sprinkle with salt, pepper and poultry seasoning. Roast on 350 for 45 minutes. Douse pan with wine. Turn broiler on to low for 10 minutes and high for 7-8 minutes until chicken is brown and crispy.