Sheetpan Roasted Chicken and Cauliflower with Olive Dressing
This is the perfect weeknight meal! Bone-in chicken is roasted with cauliflower and topped with a salty and tangy olive dressing.
Servings: 4 servings
Ingredients
- 1 head cauliflower, florets separated
- 2 lemons, sliced
- 5 Tbsp olive oil, divided
- 1/2 tsp Salt
- 1/8 tsp freshly cracked pepper
- 2 lbs boneless skinless chicken (a mix of breast and thigh)
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 Tbsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 yellow onion, sliced
- 1/4 cup feta cheese, crumbled
- 1/2 cup chopped fresh dill
For the olive dressing:
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 2 pepperoncini, stem removed and chopped
- 1/2 cup mixed olives, pitted and chopped
Instructions
- Preheat oven to 425 degrees.
- Drizzle cauliflower florets with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Toss to combine. Add lemon slices and transfer to the oven. Roast for 15 minutes.
- Meanwhile, prep the chicken. Whisk 3 tablespoons olive oil, shallot, garlic, oregano, salt, and pepper. Whisk to combine. Add chicken and toss to combine.
- Remove cauliflower from oven. Nestle chicken between the cauliflower and add sliced onion. Return to the oven for an additional 20 minutes or until the chicken is completely cooked through.
- Meanwhile, make the olive dressing. In a medium bowl combine olive oil, vinegar, pepperoncini, and olives.
- Once the chicken is cooked through, remove half of the lemon slices from the sheet pan. Remove any seeds and chop the charred lemon. Add to the dressing.
- Transfer chicken and cauliflower to a platter, and top with feta, olive dressing, and dill.