Garlic-Thyme Chicken with Cauliflower, Potatoes, and Olives
- Total Time
Make this dish more colorful by using an orange, purple, or green cauliflower.
uncooked boneless skinless chicken breast1 pound(s), four 4 oz pieces
kosher salt1 tsp
black pepper¼ tsp, freshly ground
Store-bought balsamic glaze1 Tbsp
fresh thyme1 tsp, or 1/2 tsp dried thyme
garlic clove(s)1 large clove(s), finely minced or grated on a microplane
uncooked baby potatoes12 oz, cut in half
uncooked cauliflower2 pound(s), trimmed, cut into florets (white, green or yellow varieties)
uncooked shallot(s)2 medium, thinly sliced lengthwise
extra virgin olive oil4 tsp
olive(s)16 large, green, pitted, preferably Castelvetrano
fresh parsley⅓ cup(s), flat-leaf, coarsely chopped
- Preheat oven to 450°F.
- Place chicken in a shallow bowl; season with 1/2 tsp salt and 1/8 tsp pepper. Add balsamic glaze, thyme, and garlic; gently toss to coat and set aside.
- Combine potatoes, cauliflower, and shallots on a large sheet pan (at least 12- X 16-in); toss with oil, remaining 1/2 tsp salt, and remaining 1/8 tsp pepper. Spread vegetables out in a single layer; bake until potatoes and cauliflower have started to brown, 20-25 minutes.
- Remove pan from oven; toss vegetables with a spatula. Clear 4 spaces on pan; add chicken, making sure each piece makes contact with pan. Return pan to oven; bake until chicken is cooked through and potatoes are tender, 10-15 minutes.
- Toss in olives; grate lemon zest directly over sheet pan, distributing evenly. Then cut lemon in half and squeeze over top; sprinkle parsley over top and serve immediately.
- Serving size: 3 oz chicken and 1 c vegetables