Drain the artichokes in a sieve and halve them. Peel and roughly dice the onions. Clean, wash and slice the tomatoes. Clean and wash the zucchini, cut them lengthwise into halves and cut into pieces.
Peel the garlic. Cut the bacon into pieces. Wash thyme, shake dry, put 2-3 stems aside. Pluck the leaves from the remaining stems. Wash rosemary, shake dry and pluck needles from the twigs.
Carefully mix prepared ingredients and olives, season with salt and pepper and drizzle with olive oil. Halve chicken breast lengthwise, wash, pat dry and season with salt and pepper. Separate legs at the joint, wash, pat dry and season with salt and pepper.
Put the vegetable-herb mixture into a fat pan or any ovenproof dish. Place the meat on top and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour.
Meanwhile wash parsley, shake dry and cut into fine strips. Wash the lemon thoroughly, grate dry and peel the zest in zests. Mix lemon peel and parsley. Remove the chicken from the oven and serve immediately sprinkled with the parsley and lemon mixture.