Rosemary-Roasted Chicken with Artichokes and Potatoes

Preheat oven to 450°F. Grate zest from lemons to measure 1 tablespoon. Slice grated lemons into thin rounds. Set zest and slices aside. Using poultry shears, cut along each side of chicken backbone, and remove; reserve for stock, if desired. Flip chicken breast-side up; press on breastbone to flatten chicken. Tuck wing tips under; rub chicken all over with 2 tablespoons oil. Sprinkle all over with lemon zest, 1 tablespoon salt, smoked paprika, and 1 1/2 teaspoons pepper. Place chicken, skin side up, on a rimmed baking sheet lined with aluminum foil.

Place potatoes, shallots, lemon slices, 8 rosemary sprigs, remaining 2 tablespoons oil, remaining 1 1/2 teaspoons salt, and remaining 1/2 teaspoon pepper in a large bowl; toss to coat. Scatter potato mixture in an even layer around chicken on baking sheet.

Roast in preheated oven until a thermometer inserted in thickest portion of meat registers 140°F, 30 to 40 minutes. Scatter artichokes and remaining 4 rosemary sprigs around chicken. Return to oven; roast at 450°F until potatoes are tender and a thermometer inserted in thickest portion of meat registers 155°F, 5 to 10 minutes. Remove from oven; let rest 10 minutes. (Chicken temperature will continue to rise to 165°F.) Carve chicken. Toss vegetables with juices on baking sheet; serve with chicken.