Yield: 4

Adapted from: WaPo

Lemon Roasted Chicken with Cauliflower and Peppers. You can use just about any crunchy vegetables in place of the cauliflower and peppers. The simple, aromatic seasonings used on both the vegetables and chicken are what really carry the day and make the dish so adaptable.

Note: The skin comes out flabby, better to use boneless, skinless breasts.
Prep: 20 Cook: 35

• 1medium head cauliflower, trimmed and cut into 1½-inch florets (5½ cups)
• 1red bell pepper, seeded and cut into chunks similar to the florets
• 1green bell pepper, seeded and cut into chunks similar to the florets
• 3TBS olive oil, divided
• ½tsp fine salt, divided
• ¼tsp freshly ground black pepper, divided
• 4garlic cloves, minced or finely grated
• 1TBS finely chopped fresh rosemary
• 1½tsp finely grated lemon zest (from 1 lemon)
• 4boneless, skinless chicken breasts (3 lb total) or bone-in, skin-on
• 2TBS fresh lemon juice (from the same lemon)
• 8large pitted green olives, such as Castelvetrano, sliced (¼ cup)

Position a rack in the top third of the oven and preheat to 425°F.

In a 9-by-13-by-2-inch ovenproof baking dish, toss the cauliflower and bell peppers with 1 TBS of the olive oil, ¼ tsp salt and ⅛ tsp black pepper.

In a small bowl, combine the garlic, the remaining 2 TBS of olive oil, the rosemary, lemon zest, and the remaining ¼ tsp of salt and ⅛ tsp of black pepper.

Arrange the chicken in the baking dish, nestling the pieces into the vegetables. It’s okay if the chicken is resting on top of some of the vegetables. Rub the garlic mixture all over each piece of chicken, including under the skin if using bone in, skin on breasts.

Transfer the dish to the oven and roast for 30 to 35 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer inserted in the thickest part of the breast away from the bone, and the vegetables are tender.

Drizzle everything with lemon juice and scatter the olives on top. Divide the chicken among plates, then stir the vegetables in the pan with the accumulated juices and divide among the plates. Serve right away, removing the chicken skin, if desired, right before serving.