Roast Chicken With Spring Vegetables – Lodge Cast Iron

Ingredients

• 1/4 cup olive oil, divided
• 3 skin-on chicken breasts, boneless
• 4 ounces shiitake mushrooms, stemmed and halved
• 1/2 cup marinated artichokes, quartered
• 1/4 cup marinated artichoke pickling liquid
• 1/4 cup water
• 1/4 teaspoon cayenne
• 1 cup asparagus, ends trimmed and cut into 1 inch pieces on a bias
• 1/4 cup parsley, roughly chopped, plus a little for garnish
• Salt and freshly ground black pepper to taste
• Baguette for serving