Lemon Herb Roasted Chicken and Cauliflower

Name: Lemon Herb Roasted Chicken and Cauliflower
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: International
Ingredients: pieces Chicken Thighs, boneless, skinless; head Cauliflower; tablespoons Olive Oil; whole Lemon; cloves Garlic; teaspoon Dried Oregano; teaspoon Dried Thyme; teaspoon Salt; teaspoon Black Pepper; tablespoons Fresh Parsley

"A vibrant and flavorful one-pan dish featuring tender roasted chicken thighs and caramelized cauliflower florets, tossed in a zesty lemon-herb dressing. Simple to prepare and perfect for a quick weeknight meal."

Ingredients

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2 Servings

Chicken Thighs, boneless, skinless
2 pieces
Cauliflower
1 head
Olive Oil
2 tablespoons
Lemon
1 whole
Garlic
2 cloves
Dried Oregano
1 teaspoon
Dried Thyme
0.5 teaspoon
Salt
0.8 teaspoon
Black Pepper
0.3 teaspoon
Fresh Parsley
2 tablespoons

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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Pat the chicken thighs dry with paper towels and season them evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Cut the cauliflower into bite-sized florets. In a large bowl, toss the cauliflower florets with 1 tablespoon of olive oil and the remaining 1/4 teaspoon of salt.

Arrange the seasoned chicken thighs and cauliflower florets in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan for optimal roasting.

Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the cauliflower is tender-crisp and slightly caramelized.

While the chicken and cauliflower are roasting, prepare the lemon-herb dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, the juice from the whole lemon, minced garlic, dried oregano, and dried thyme.

Once cooked, transfer the roasted chicken and cauliflower to a serving platter. Drizzle generously with the lemon-herb dressing.

Chop the fresh parsley and sprinkle over the dish before serving hot. Enjoy!