• In a container, or freezer bag, combine chicken, one tablespoon avocado oil and approximately two thirds of the Italian seasoning. Marinate in the fridge for 4 hours, or overnight for best results.
• Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
• Spread chicken, artichokes, potatoes, and slices of one lemon on the baking sheet.
• Whisk together melted butter, zest and juice of one lemon, honey, garlic, and remaining Italian seasoning. Pour sauce over chicken, artichokes and potatoes. Season with salt as desired.
• Bake for approximately 15-20 minutes, until chicken reaches 160°F. Chicken will continue to increase in temperature while it rests, for five minutes after pulling it from the oven. The final temperature should be 165°F. 
• Garnish with fresh sprouts or herbs if desired.

To prepare the artichokes:

• After washing, cut the stem.
• Peel the outer layers off by hand until you reach the tender, lighter leaves within
• Use kitchen shears to trim off any pokey tips from the leaves.
• Cut off about ¾ of an inch from the top of the artichoke.
• Cut the artichoke in half lengthwise.
• With a paring knife, remove the fuzzy choke.