Grilled (or baked) gherkins with vegetables

Ingredients:

• 1 cup young carrots, cut in half lengthwise
• 2 tablespoons of honey
• 2 tbsp olive oil + extra for greasing
• 1 tbsp Italian seasoning
• 300–340 g Brussels sprouts, frozen or fresh, cut into quarters
• 8 Red Bliss potatoes, halved
• Zest and juice of 1 lemon
• 2 gherkins, 450–900 g, room temperature, patted dry
• Hungarian paprika for sprinkling
• 2 sprigs of fresh rosemary
• 4 sprigs of fresh thyme
• Special equipment: non-stick foil

Preparation:

1. Preheat oven or grill to 220°C (425°F) over indirect heat. Line a baking sheet with nonstick foil.
2. In a large bowl, combine the baby carrots, honey, olive oil, Italian seasoning, Brussels sprouts, potatoes, lemon zest, salt, pepper, and the juice of half a lemon. Toss to coat and spread evenly along the sides of the prepared baking sheet.
3. Place the chickens in the center of the baking sheet. Brush each chicken with olive oil on all sides, then sprinkle with salt, pepper, and Hungarian paprika to taste. Stuff each chicken with rosemary and thyme.
4. Place the baking sheet on the center rack of the oven or over the grill using indirect heat. Roast until the internal temperature of the meat reaches 155°F (68°C) and the vegetables are caramelized, 30–40 minutes. Remove the chicken from the oven and let it rest until the internal temperature reaches 165°F (74°C), about 5 minutes. Squeeze the remaining lemon half over the chicken before serving.