We all have times when we want to eat a little healthier and spend less time in the kitchen. This recipe ticks all the boxes: It’s fresh, fast and fantastically flavorful, plus it’s packed with veggies.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 4 bone-in, skin-on chicken breast halves (or 2 whole bone-in, skin-on chicken breasts, split)
- Kosher salt and freshly ground black pepper
- 3 cups cauliflower florets
- 2 cups baby carrots
- 1 red onion, quartered
- 1 tablespoon chopped fresh rosemary
- 4 to 5 fresh sage leaves, chopped
- 3 cloves garlic, chopped
- 1 1/2 cups chicken stock
- 1 lemon, halved
- 1/4 cup fresh parsley leaves
- 2/3 cup Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 lemon, zested and juiced
- Chipotle hot sauce, to taste
- Kosher salt
Instructions
- For the chicken and cauliflower: Preheat the oven to 400 degrees F.
- Heat 1 tablespoon of the oil in a large heavy-bottomed ovenproof skillet over medium heat. Pat the chicken dry and season with 2 teaspoons salt and 1 teaspoon pepper. Add the chicken to the skillet skin-side down and cook until the skin is golden and beginning to crisp, 3 to 4 minutes. Flip and cook for an additional 1 to 2 minutes, then remove to a plate. Set aside.
- Add the remaining 1 tablespoon oil to the skillet. Add the cauliflower, carrots and red onion and cook until the vegetables start to char, 1 to 2 minutes. Add the rosemary, sage and garlic, season with a good pinch of salt and pepper and stir to combine. Add the stock to the skillet, nestle the chicken breasts on top of the vegetables and transfer to the oven. Bake until the chicken is cooked through (registering 165 degrees F) and the skin is dark golden brown, about 25 minutes. Squeeze over the juice of the lemon halves and let rest for 5 to 6 minutes.
- For the smoky yogurt: Meanwhile, mix the yogurt, olive oil, smoked paprika, cumin, lemon zest and juice, some chipotle hot sauce and salt to taste in a small bowl.
- Drizzle the smoky yogurt over the chicken. Garnish with the parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 277 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 14 g |
| Cholesterol | 23 mg |
| Sodium | 883 mg |
Reviews
Overall we enjoyed this dinner. I loved the sauce and don’t see why people don’t think it “goes”. I enjoyed the lemon flavor and think it rounds out the smoky spice and overall adds some zing to otherwise humble ingredients. I’m excited to used the leftover sauce on other things this week. I did not understand why there was so much broth. Made the veggies soggy and overall just kind of felt like a waste of good broth in the end. I think I would try this recipe as more of a sheet pan meal next time as I prefer my veggies more roasted/crisp.
This is delicious! Left off the sauce and it was tasty just with the few seasonings listed. Yum. Definitely is our regular line up from now on!
We loved this recipe. Made a couple of changes after reading some reviews. I left the lemon out of the yogurt sauce (my husband doesn’t like lemon) and decided to mix the sauce in the broth to thicken it. I will make this recipe again and would serve to family and friends.
Easy, fast and healthy… right up my alley.
I purposely didn’t read the reviews before making this recipe and I’m glad for that. Firstly, we found the dish to be very flavorful, the chicken was moist, and the mix of veggies was great! I used dried herbs as I didn’t have fresh and I added a splash of wine (red by accident and not white…oops) to deglaze before adding the broth. BUT on the table we found the sauce was way too watery. If I had read the reviews that said it was too dry, I would have added more broth and then it would have been what… soup? LOL. Seriously though, we will make it again, but I’m not sure if less broth better or say to add flour or something to thicken somehow? About the yogurt sauce, it was smokey and had good flavor but not sure it worked on this dish. And overall, we thought it was too lemony and will add only a squeeze of one wedge over the pan upon serving next time. I would give it 3 stars for “as is” but since I will definitely make it again with changes, I’m giving it 4 stars for the inspiration! Thank you Ree!
This was good, nice blending of flavors-I used skinless boneless chicken breasts to keep it lower fat-the only adjustment I would make if I make it again is I wouldn’t use a whole onion-probably just a half would have been better-the whole was a bit overwhelming. I ate it alone but I think it would have been good served over mashed potatoes.
This was delicious! I am surprised others found it bland. I didn’t have fresh herbs, so used some poultry seasoning and garlic powder, added a little cayenne to sauce. Very flavorful and would definitely not skip the sauce. My husband just kept saying “Yum!”
Love this recipe. You can easily downsize it. I used boneless chicken thighs and substituted shallots for onions.
Easy to make but SUPER bland. The smokey chipotle sauce is a waste…it doesn’t mesh with the meal at all. Don’t waste your time or money on groceries with this one, folks.
I made this tonight, my husband and I did not care for it. I was expecting more flavor, the chicken was bland the veggies were just ok, not worth making again.