Cut the chicken into 2 halves with the poultry shears. Cut along the backbone and the sternum. Wash the chicken halves and dab dry. Mix 4-5 tablespoons of oil with about 1 teaspoon of salt, 1 tablespoon of paprika powder and 1⁄4-1⁄2 teaspoon of cayenne pepper.
Coat the chicken halves with it all around. Place on the fat pan and bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 hour.
Meanwhile drain the artichokes and cut them into thick slices. Clean and wash the zucchini, also cut into slices. Peel and slice the onions. Peel garlic and chop finely.
Wash the rosemary, dab dry and set aside 2 sprigs for garnishing. Pluck the needles from the rest.
Heat 3 tablespoons of oil in a large frying pan. Fry the rosemary needles, onion and zucchini for about 5 minutes. Season with salt and pepper. Add artichokes and garlic and fry for about 5 minutes more.
Cut the chicken halves into smaller portions and serve with the vegetables. Remove the frying pan with 6-8 tablespoons of water and drizzle over the vegetables. Garnish with rosemary. Bread tastes good with it.
Drink tip: fruity, strong red wine, for example a Negroamaro.