Prep: 20 Cook: 35<\/p>\n
- \n
- 1<\/span>medium head cauliflower, trimmed and cut into 1\u00bd-inch florets (5\u00bd cups)<\/span><\/li>\n
- 1<\/span>red bell pepper, seeded and cut into chunks similar to the florets<\/span><\/li>\n
- 1<\/span>green bell pepper, seeded and cut into chunks similar to the florets<\/span><\/li>\n
- 3<\/span>TBS olive oil, divided<\/span><\/li>\n
- \u00bd<\/span>tsp fine salt, divided<\/span><\/li>\n
- \u00bc<\/span>tsp freshly ground black pepper, divided<\/span><\/li>\n
- 4<\/span>garlic cloves, minced or finely grated<\/span><\/li>\n
- 1<\/span>TBS finely chopped fresh rosemary<\/span><\/li>\n
- 1\u00bd<\/span>tsp finely grated lemon zest (from 1 lemon)<\/span><\/li>\n
- 4<\/span>boneless, skinless chicken breasts (3 lb total) or bone-in, skin-on<\/span><\/li>\n
- 2<\/span>TBS fresh lemon juice (from the same lemon)<\/span><\/li>\n
- 8<\/span>large pitted green olives, such as Castelvetrano, sliced (\u00bc cup)<\/span><\/li>\n<\/ul>\n
Position a rack in the top third of the oven and preheat to 425\u00b0F.<\/p>\n
In a 9-by-13-by-2-inch ovenproof baking dish, toss the cauliflower<\/strong> and bell peppers<\/strong> with 1 TBS of the olive oil<\/strong>, \u00bc tsp salt<\/strong> and \u215b tsp black pepper<\/strong>.<\/p>\n
In a small bowl, combine the garlic,<\/strong> the remaining 2 TBS of olive oil,<\/strong> the rosemary, lemon zest,<\/strong> and the remaining \u00bc tsp of salt<\/strong> and \u215b tsp of black pepper.<\/strong><\/p>\n
Arrange the chicken<\/strong> in the baking dish, nestling the pieces into the vegetables.<\/strong> It\u2019s okay if the chicken<\/strong> is resting on top of some of the vegetables.<\/strong> Rub the garlic<\/strong> mixture all over each piece of chicken,<\/strong> including under the skin<\/strong> if using bone in, skin on breasts.<\/p>\n
Transfer the dish to the oven and roast for 30 to 35 minutes, or until the internal temperature of the chicken<\/strong> reaches 165\u00b0F on an instant-read thermometer inserted in the thickest part of the breast away from the bone, and the vegetables<\/strong> are tender.<\/p>\n
Drizzle everything with lemon juice<\/strong> and scatter the olives<\/strong> on top. Divide the chicken<\/strong> among plates, then stir the vegetables<\/strong> in the pan with the accumulated juices<\/strong> and divide among the plates. Serve right away, removing the chicken skin,<\/strong> if desired, right before serving.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2025\/10\/ChickenBreastLemonRoastedUncooked.jpg?resize=150%2C150\")
<\/p>\n\n\n<\/p>\n","protected":false},"excerpt":{"rendered":"
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 1\u00bd-inch florets (5\u00bd cups) 1red bell pepper, seeded…<\/p>\n
- 1<\/span>red bell pepper, seeded and cut into chunks similar to the florets<\/span><\/li>\n