4

Garlic-Thyme Chicken with Cauliflower, Potatoes, and Olives

Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Easy
Make this dish more colorful by using an orange, purple, or green cauliflower.
Ingredients

uncooked boneless skinless chicken breast

1 pound(s), four 4 oz pieces

kosher salt

1 tsp

black pepper

¼ tsp, freshly ground

Store-bought balsamic glaze

1 Tbsp

fresh thyme

1 tsp, or 1/2 tsp dried thyme

garlic clove(s)

1 large clove(s), finely minced or grated on a microplane

uncooked baby potatoes

12 oz, cut in half

uncooked cauliflower

2 pound(s), trimmed, cut into florets (white, green or yellow varieties)

uncooked shallot(s)

2 medium, thinly sliced lengthwise

extra virgin olive oil

4 tsp

olive(s)

16 large, green, pitted, preferably Castelvetrano

lemon(s)

1 item(s)

fresh parsley

cup(s), flat-leaf, coarsely chopped

Instructions

  1. Preheat oven to 450°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serving size: 3 oz chicken and 1 c vegetables
Notes
Serve with lemon wedges, if desired.

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