Post by wilderness on Oct 11, 2018 10:23:30 GMT -5
Garlic-Thyme Chicken with Cauliflower, Potatoes, and Olives-cooktocook
Prep: 20 minutes Cook:40 minutes
Ingredients:
1 pound uncooked boneless skinless chicken breast, four 4oz. pieces
1 tsp. salt
1/4 tsp. black pepper
1 Tbsp. balsamic glaze
1 tsp. fresh thyme or 1/2 tsp. dried
1 large clove of garlic, finely minced or grated
2 pounds uncooked cauliflower, trimmed and cut into florets (white, green, purple, or yellow varieties)
2 medium uncooked shallots thinly sliced
4 tsp. extra virgin olive oil
16 large pitted green olives
1 lemon
1/3 cup fresh parsley coarsely chopped
Instructions:
1--Preheat oven to 450*.
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; toss with oil and remaining salt and pepper. Spread vegetables out in a single layer; bake until potatoes and cauliflower start 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 potatooes are tender, 10-15 minutes.
5--Toss in olives; grate lemon zest evenly directly over the sheet pan. Then cut lemon in half and squeeze ovewr the top. Sprinkle parsley over top.
Prep: 20 minutes Cook:40 minutes
Ingredients:
1 pound uncooked boneless skinless chicken breast, four 4oz. pieces
1 tsp. salt
1/4 tsp. black pepper
1 Tbsp. balsamic glaze
1 tsp. fresh thyme or 1/2 tsp. dried
1 large clove of garlic, finely minced or grated
2 pounds uncooked cauliflower, trimmed and cut into florets (white, green, purple, or yellow varieties)
2 medium uncooked shallots thinly sliced
4 tsp. extra virgin olive oil
16 large pitted green olives
1 lemon
1/3 cup fresh parsley coarsely chopped
Instructions:
1--Preheat oven to 450*.
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; toss with oil and remaining salt and pepper. Spread vegetables out in a single layer; bake until potatoes and cauliflower start 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 potatooes are tender, 10-15 minutes.
5--Toss in olives; grate lemon zest evenly directly over the sheet pan. Then cut lemon in half and squeeze ovewr the top. Sprinkle parsley over top.
