Garlic-Thyme Chicken with Cauliflower, Potatoes, and Olives

Rating: 4/5

Ingredients

• 1 lb Chicken Breast, Boneless Skinless
• 1/4 Tbsp Black Pepper
• 1 Tbsp Balsamic Vinegar
• 1 tsp Fresh Thyme
• 1 Garlic Cloves
• 16 oz Baby Potatoes
• 2 lb Cauliflower
• 3 Shallots
• 4 Tbsp Olive Oil
• 16 Green Olives, pitted
• 1 Lemons
• 1/3 cup Parsley, fresh, coarsely chopped

Preparation steps

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 quartered potatoes, cut cauliflower, and quartered 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.
5. Return pan to oven; bake until chicken is cooked through and potatoes are tender, 10-15 minutes.
6. 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.

{"@type":"Recipe","name":"Garlic-Thyme Chicken with Cauliflower, Potatoes, and Olives","aggregateRating":{"@type":"AggregateRating","ratingValue":4},"cookTime":2100,"prepTime":1200,"recipeIngredient":["1 lb Chicken Breast, Boneless Skinless","1/4 Tbsp Black Pepper","1 Tbsp Balsamic Vinegar","1 tsp Fresh Thyme","1 Garlic Cloves","16 oz Baby Potatoes","2 lb Cauliflower","3 Shallots","4 Tbsp Olive Oil","16 Green Olives, pitted","1 Lemons","1/3 cup Parsley, fresh, coarsely chopped"],"recipeInstructions":["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 quartered potatoes, cut cauliflower, and quartered 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."]}