Greek Lemon Garlic Chicken with Roasted Cauliflower

Greek · 40 min · Chicken · gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 4 pieces boneless, skinless chicken thighs
• 1 large head cauliflower florets
• 1 large lemon
• 4 cloves garlic cloves
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp paprika
• to taste salt
• to taste black pepper

Method

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix 2 tbsp olive oil, juice of half the lemon, minced garlic, oregano, paprika, salt, and pepper to create a marinade.
3. Rub the marinade over the chicken thighs and let sit for 5 minutes.
4. Toss cauliflower florets with remaining 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
5. Place marinated chicken and cauliflower on the same sheet or separate if needed.
6. Bake in the oven for 25-30 minutes until chicken is cooked through and cauliflower is tender and slightly crispy.
7. Squeeze the remaining lemon juice over the cooked chicken and cauliflower before serving.
8. Serve hot, garnished with fresh herbs if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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