Step 1

1 Position a rack in the middle of the oven and preheat to 425 degrees

Step 2

2 In a large bowl, mix together 3 tablespoons of the olive oil, the garlic, lemon zest, oregano, salt and paprika or black pepper

Step 3

3 Add the chicken or cauliflower and, using your hands, rub the mixture into the meat or vegetable

Step 4

4 On a large, rimmed baking sheet, combine the potatoes and artichoke hearts

Step 5

5 Drizzle with the remaining olive oil, and toss

Step 6

6 Lay the quarters atop the potatoes and artichoke hearts and roast for 30 minutes

Step 7

7 Toss the potatoes and artichoke hearts so they brown evenly

Step 8

8 Rotate the pan, then roast for an additional 20 to 30 minutes, or until the chicken is cooked — an instant-read thermometer should read 165 degrees when inserted into the thickest part of the thigh — or cauliflower is crisp on the outside but fork-tender all the way through

Step 9

9 Remove the pan from the oven and add the olives, olive brine and lemon juice

Step 10

10 Use a spatula or wooden spoon to help mix any browned bits into the sauce, top with chopped fresh parsley, if using, and serve family style