Herb Roasted Chicken & Olives with Roasted Curry Cauliflower

Great news… it’s a TWO for ONE recipe treat in this post. Dontcha love a yummy but simple chicken and roasted veggie combo for dinner? Both of these recipes pack a powerful punch of flavor. Green olives are a hit over here with the kids, but MY favorite is this curry roasted cauliflower. I must admit, I have eaten almost an entire head of cauliflower in one sitting thanks to this recipe. It would be a standout dinner on its own with a side salad. The chicken recipe was adapted from that cute Tieghan at Half Baked Harvest, and the second from my hero Juli Bauer at Paleomg.com. I lightened up the chicken and omitted the cheese (totally didn’t need it, IMO!) and the original cauliflower recipe was created with fennel, but I’m always, fresh out of fennel. Sorry fennel lovers! So, if you decide to make this easy and delicious chicken and cauliflower dinner, I wanna hear about it! And if you only make one or the other (I’d put the cauliflower at the top of the list… it’s damn delicious y’all!) I wanna hear all about that too! Bornupatree!

Herb Roasted Chicken & Olives

Ingredients

• 6 boneless chicken thighs

• 1/3 cup + 2 tablespoons extra virgin olive oil

• 6 cloves garlic, 2 finely chopped + 4 whole cloves

• 1 cup fresh parsley, chopped

• 1/4 cup fresh oregano, chopped

• Salt & pepper

• 2 lemons, 1 halved and 1 sliced

• 1 cup fresh basil, chopped

• 1/2 cup green olives, chopped

• 2 tablespoons apple cider vinegar

Instructions

1. Preheat the oven to 425 degrees. 

2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, 2 finely chopped garlic cloves, 1/4 cup chopped parsley, 2 tablespoons chopped oregano, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken. Arrange the lemons and smashed garlic cloves around the chicken. Roast for 35-45 minutes, cooking until the chicken is cooked through and the lemons are charred.

3. Combine the remaining 1/3 cup olive oil, 3/4 cup parsley, 2 tablespoons oregano, the basil, olives, and vinegar.

4. Remove the charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices...rind and all, discarding any of the seeds. Add half of the chopped lemon to the dressing. Finely chop/mash the garlic into a paste, stir the garlic into the dressing. Season with crushed red pepper and salt. Taste adding more of the lemon as desired.

5. Serve each piece of chicken with curry cauliflower and garnish with microgreens or parsley.

Roasted Curry Cauliflower

Ingredients

• 1 head of cauliflower, chopped into florets

• 1 fennel bulb, fronds removed, thinly sliced

• 2 tablespoons ghee, melted

• 2 tablespoons nutritional yeast

• 1 tablespoon curry powder

• 1 teaspoon turmeric

• 1/2 teaspoon garlic powder

• 1/2 teaspoon coriander

• 1/2 teaspoon salt

• chopped parsley, to garnish

Instructions

1. Preheat oven to 400 degrees F.

2. Line a baking sheet with parchment paper. In a bowl, add cauliflower florets along with ghee and toss to coat. Then all other ingredients and toss to coat completely.

3. Place in oven to bake for 35 minutes or until slightly browned and some pieces are crispy.*

4. Garnish with fresh chopped parsley on top!

   *If you want to add them to the chicken at 425, just pop them in for 15 minutes, and finish them off the last 10 minutes or so as the chicken finishes cooking.