Herbed Chicken with Cauliflower and Portion-Controlled Potatoes

Instructions

1. 1

   Preheat the oven to 425°F. Line a large baking sheet with parchment.

2. 2

   Toss the potatoes and cauliflower with half the olive oil, garlic, oregano, paprika, pepper, and salt. Spread them on the baking sheet.

3. 3

   Roast for 15 minutes.

4. 4

   Brush the chicken with the remaining olive oil and lemon juice. Add the chicken to the baking sheet and roast for 18–22 minutes, until it reaches 165°F internally.

5. 5

   Sprinkle with lemon zest and parsley. Divide into four portions, keeping the potato serving modest and emphasizing the chicken and cauliflower.