Step 1

For the chicken and cauliflower: Preheat the oven to 400 degrees F.

Step 2

Heat 1 tablespoon of the oil in a large heavy-bottomed ovenproof skillet over medium heat. Pat the chicken dry and season with 2 teaspoons salt and 1 teaspoon pepper. Add the chicken to the skillet skin-side down and cook until the skin is golden and beginning to crisp, 3 to 4 minutes. Flip and cook for an additional 1 to 2 minutes, then remove to a plate. Set aside.

Step 3

Add the remaining 1 tablespoon oil to the skillet. Add the cauliflower, carrots and red onion and cook until the vegetables start to char, 1 to 2 minutes. Add the rosemary, sage and garlic, season with a good pinch of salt and pepper and stir to combine. Add the stock to the skillet, nestle the chicken breasts on top of the vegetables and transfer to the oven. Bake until the chicken is cooked through (registering 165 degrees F) and the skin is dark golden brown, about 25 minutes. Squeeze over the juice of the lemon halves and let rest for 5 to 6 minutes.

Step 4

For the smoky yogurt: Meanwhile, mix the yogurt, olive oil, smoked paprika, cumin, lemon zest and juice, some chipotle hot sauce and salt to taste in a small bowl.

Step 5

Drizzle the smoky yogurt over the chicken. Garnish with the parsley.