- Yield: 4 servings
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 389
- Carbohydrate Content: 38.1g
- Cholesterol Content: 94mg
- Fat Content: 14.8g
- Fiber Content: 5.5g
- Protein Content: 27.8g
- Saturated Fat Content: 2.5g
- Serving Size: 1 chicken piece and 1/4 of the vegetables
- Sodium Content: 291.2mg
- Sugar Content: 2.7g
Garlic Festival Chicken with Roasted Root Vegetables
Do you love garlic?! I sure do! I've been to a few garlic festivals in the past and this meal is a great use for the fresh heads of garlic I've picked up.
- garlic - 1 head, about 1/4 cup total
- cauliflower - 1/2 a medium head, about 3 cups total
- onion - 1 medium, sliced
- carrots - 2 medium, peeled and cut into 1/4 inch coins
- salt and peper - to season
- olive oil - 3 tablespoons
- yellow or white potatoes - 4 medium, unpeeled and cut into 1 inch cubes
- boneless skinless chicken breast or thighs - 1 pound
Preheat oven to 375. Chop the entire head of garlic first, as it will be used at every step in the recipe. Spray two large rimmed baking sheets with cooking spray. On one baking sheet, lay out the carrots, onions and cauliflower florets. Drizzle 1 tablespoon of olive oil over the veggies and toss to coat. Season with salt and pepper and sprinkle 1 tablespoon of garlic over the mix. Toss to coat. Spread the veggies over 2/3 of the pan, to leave room for the chicken thighs. Set aside.
On the second baking sheet, lay out the potatoes. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 tablespoon of chopped garlic. Season with salt and pepper and toss to coat completely. Place in the oven and set the timer 30 minutes.
Heat a large skillet over medium heat. Lay out the chicken thighs and season with salt and pepper. Press about 1 teaspoon of garlic over each of the thighs. Flip the thighs over and repeat with the second side. Add 1 tablespoon of olive oil to the skillet and lay the thighs in the skillet. Sear for 2 minutes per side and then place the browned thighs on the baking sheet with the carrot-cauliflower mix. Put that pan in the oven when there are 20 minutes left on the potato timer. Remove the potatoes from the oven and toss them with a spatula carefully. Place back into the oven and cook both the potatoes and chicken and carrots for 20 minutes. Remove from the oven and serve hot!