Mediterranean Roasted Chicken and Cauliflower
 

MEDITERRANEAN ROASTED CHICKEN AND CAULIFLOWER

INGREDIENTS:

6 pieces of chicken, your choice (1 lg. breast, halved, 2 drumsticks, 2 thighs)

2 large plum tomatoes, cut in wedges

6 large flowerets cauliflower (I used 1 small head cut in 6 pieces)

4 oz. yellow onion, sliced lengthwise

6 cloves garlic, chopped coarsely

½ tsp. oregano leaves, dried, crushed

1/8 tsp. coarse black pepper

¼ c. extra virgin olive oil

OPTIONAL: Juice of 1 small lemon

DIRECTIONS: Preheat oven to 375º. I actually roasted mine on “convection/roast”. Place chicken pieces on large baking pan with space between the pieces. Place tomato wedges between the chicken pieces. Finally Poke the garlic between items. Lay the slices of onion among and on top of the meat pieces. You want a few of those to brown off while cooking, for the rich flavor they will acquire in browning. Drizzle the olive oil and lemon juice (if using) evenly over everything in the pan. Sprinkle evenly with the pepper and oregano. Pop pan into 350º oven and bake/roast for about 1 hour – 1hr. 10 minutes or until chicken pieces are fully done. If you’ll make a cut into the thickest parts of the chicken pieces, they will cook faster and take only around 45 minutes. Ovens vary, so keep and eye out and lower temperature to 350º if you think the food is browning too much way before the meat is done. Remove from oven and serve with a fresh green salad topped with your favorite Italian or Greek dressing.

NUTRITIONAL INFO: Makes 4 servings, each contains:

385 cals., 39g fat if all pan juices consumed (unlikely), 8.46g carbs, 1.93g fiber, 6.53g NET CARBS, 43g protein, 610 mg sodium

Good recipe Peggy, I'll definitely do that one!
Thanks for posting it.