Careme

Ingredients

• DRAPER VALLEY FARMS® Bone In Split Chicken Breasts 1.25 lb, about 2 split breasts $4.49
• Cauliflower 1 head, cut into medium florets $2.99
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes 10 oz, halved $3.99
• Jumbo Sweet Onions 1/2 lb, sliced into thin wedges $2.49
• Garlic 4 cloves, thinly sliced $1.50
• Fresh Organic Lemon - Each 1, zested and juiced $1.69
• Simple Truth Organic® Thyme 1 teaspoon leaves $2.79
• Pantry item: olive oil 2 1/2 tablespoons
• Pantry item: paprika 1 teaspoon
• Pantry item: kosher salt 1 1/4 teaspoons, divided
• Pantry item: black pepper 1/2 teaspoon
• Pantry item: chicken broth or water 1/2 cup
• Pantry item: pitted olives, optional 1/4 cup, roughly chopped
• Pantry item: parsley, optional for garnish 1 tablespoon chopped

Instructions

1. Heat the oven to 425°F. Pat dry 1.25 lb bone-in split chicken breasts. Season them all over with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and the zest of 1 lemon.
2. On a sheet pan, toss 1 head cauliflower cut into medium florets with 1 tablespoon olive oil and 1/4 teaspoon salt. Spread the florets out so they roast rather than steam. Roast for 20 to 25 minutes, turning once, until browned on the edges and tender.
3. While the cauliflower starts roasting, heat a large oven-safe skillet over medium heat and add 1 tablespoon olive oil. Place the 2 split chicken breasts skin-side down and sear for 5 to 7 minutes until the skin is deep golden. Turn and cook 2 minutes on the second side, then transfer the chicken to a plate.
4. Reduce the heat to medium. Add the remaining 1/2 tablespoon olive oil to the skillet, then add 1/2 lb sliced sweet onion. Cook for 4 minutes, stirring, until softened and lightly golden. Add 4 thinly sliced garlic cloves and 1 teaspoon thyme leaves and cook 30 seconds until fragrant.
5. Add the 10 oz halved cherry tomatoes and cook 3 to 4 minutes, stirring occasionally, until they begin to slump and release juices. Add 1/2 cup chicken broth or water, 2 tablespoons lemon juice from the zested lemon, and 1/4 cup chopped olives if using. Simmer 2 minutes.
6. Nestle the seared chicken breasts back into the skillet skin-side up. Transfer the skillet to the oven and roast for 15 to 20 minutes, until the chicken is cooked through and the juices run clear near the bone.
7. When the chicken is done, let it rest in the pan for 5 minutes. If the sauce looks thin, remove the chicken briefly and simmer the sauce on the stove for 1 to 2 minutes to tighten it slightly.
8. Arrange the roasted cauliflower on each plate as a bed or crescent. Set one chicken breast portion on top or beside it. Spoon the tomato-onion pan sauce around and partly over the chicken, keeping some crispy skin exposed. Finish with chopped parsley if using for a green contrast.