Ingredients
- 2 tablespoons olive oil
- 4 bone-in, skin-on chicken breast halves (or 2 whole bone-in, skin-on chicken breasts, split)
- Kosher salt and freshly ground black pepper
- 3 cups cauliflower florets
- 2 cups baby carrots
- 1 red onion, quartered
- 1 tablespoon chopped fresh rosemary
- 4 to 5 fresh sage leaves, chopped
- 3 cloves garlic, chopped
- 1 1/2 cups chicken stock
- 1 lemon, halved
- 1/4 cup fresh parsley leaves
- 2/3 cup Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 lemon, zested and juiced
- Chipotle hot sauce, to taste
- Kosher salt
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