Garlic-thyme chicken with cauliflower, potatoes, and olives
Uncooked boneless skinless chicken breast
1 pound(s), four 4 oz pieces
1 tsp, divided
¼ tsp, freshly ground, divided
Store-bought balsamic glaze
1 tsp, or 1/2 tsp dried thyme
1 large clove(s), finely minced or grated on a Microplane
2 pound(s), trimmed, cut into florets (white, green or yellow varieties)
Uncooked baby potatoes
12 oz, cut in half
2 medium, sliced lengthwise
Extra virgin olive oil
16 large, green, pitted, preferably Castelvetrano
⅓ cup(s), flat-leaf, coarsely chopped
- Preheat oven to 450°F.
- In a shallow bowl, season chicken with 1/2 tsp salt and 1⁄8 tsp black pepper. Add balsamic glaze, thyme, and garlic; gently toss to coat and set aside.
- On a large rimmed sheet pan, combine cauliflower, potatoes, and shallots; toss with oil, remaining 1/2 tsp salt, and remaining 1⁄8 tsp black pepper. Spread vegetables in a single layer; bake until potatoes and cauliflower start to brown, 20 to 25 minutes.
- Remove pan from oven; use a spatula to toss vegetables. Clear 4 spaces on pan and add chicken, making sure each piece touches pan. Return pan to oven and bake until chicken is cooked through and potatoes are tender, 10 to 15 minutes.
- Toss in olives. Zest lemon directly over sheet pan, distributing evenly, then cut lemon in half and squeeze juice over top; sprinkle with parsley and serve immediately.
- Serving size: 4 oz chicken and 1 cup vegetables