Roasted lemon garlic herb chicken breast + fingerling potatoes & cauliflower + kale & red cabbage salad
Recipe:
Ingredients: pasture raised, bone-in chicken breasts, fingerling potatoes , 1/2 head of cauliflower, medium-small onion , 4-6 cloves of garlic , olive oil, 1 large lemon , fresh thyme , kale , red cabbage, @alo_farms micro greens , scallions , salt & black pepper.
Preheat oven to 425. Bring to room temperature, rinse & pat dry the chicken. Chop/mince garlic. Make a quick marinade of olive oil, juice of 1/2 lemon, the garlic, thyme, salt & pepper. Place chicken in roasting pan, coat it & rub it well on both sides with the marinade.
Roughly chop up a smaller onion. Toss fingerling potatoes with onion + olive oil, salt & pepper and add to the pan around the chicken.
Clean up 1/2 cauliflower head, dry it, partition into florets & lightly brush with a little olive oil. Add to pan, season everything & sprinkle more thyme.
Bake in the oven on top rack for approx. 30-35 minutes basting half way through. Roasting the cauliflower on top rack will help caramelize it a little & give it a nice sweetness.
Chicken is cooked when internal temp reaches min. 165. Take out & let chicken rest for 8-10 minutes before cutting.
For the kale salad, clean up & chop kale, thinly slice red cabbage, cut scallions. Add all, plus micro greens to a bowl. Wait to dress until ready to serve. Drizzle with olive oil & juice of 1/2 lemon + sprinkle with sea salt. Toss well.
Slice the chicken, plate & drizzle well with pan juices. Serve with the fingerling potatoes & cauliflower + the salad.
Enjoy!
#inthekitchenwithnora
