Roasted Chicken Breasts with Cauliflower, Potatoes , Parmesan and Capers.

There is something so incredibly satisfying about throwing dinner in a pan, popping it in the oven, and less than an hour later you have something so perfectly cooked and flavorful that it just so briefly makes you forget you still haven’t made it to Friday. That’s why I love this dinner so much. It makes creating a weeknight meal seem so simple, you have a hard time finding reasons not to cook at home. This dish is salty, juicy, crispy and will satisfy the veggie and meat and potato lovers alike. I hope this one becomes a staple in your home just as it has in mine!


Serves 4

4 bone-in skin-on chicken breasts
1/2 lb yukon gold potatoes chopped in large chunks
1 head of cauliflower broken into florets
1 onion cut into thick slices
1 T capers, drained
2 tsp fresh thyme leaves
1/4 cup  plus 2 T olive oil (2 T reserved)
1 tsp garlic salt
1/2 tsp salt
Fresh Ground pepper to taste
1/2 cup parmesan cheese, grated


Preheat the oven to 400 degrees.

Put the potatoes, cauliflower, and onion on a large rimmed baking sheet where everything can lay in a single layer. You want the vegetables to have room to breathe so they can brown rather than steam.  Sprinkle everything with the capers, thyme leaves, garlic salt, salt, pepper, and 1/4 cup of olive oil (reserving about 2 T). Toss it all together with your hands so everything is coated in oil and seasoned. Place the chicken breasts skin side up on top of all the vegetables and drizzle the remaining olive oil over the chicken and season with salt and pepper. 

Pop it in the oven and roast for 40 minutes, toss everything around halfway through the cook time but make sure the chicken ends up back on top, skin side up. Once the 40 minutes is up, remove the tray from the oven, toss everything around one more time, placing the breasts back on top of the veggies and sprinkle everything with the grated Parmesan. Pop it back in the oven to cook for 10 more minutes until the cheese starts to melt and crisp up a bit. Everything should be golden brown and a bit crispy. If the veggies aren't browned enough, set the chicken breasts aside to rest and throw the tray of veggies under a broiler for a few minutes, but watch it carefully! You don't want it to burn!

Serve the chicken alongside of the roasted veggies and enjoy!