Deconstructed Roast Chicken with Cauliflower & Golden Beets

Deconstructed Roast Chicken with Cauliflower & Golden Beets

Deconstructed Roast Chicken with Cauliflower & Golden Beets

Prep Time: 15 min  •  Total Time 1 hr  •  Makes 8 servings

  • 1 small head cauliflower, leaves trimmed and separated into large florets
  • 4 large golden beets, peeled and cut into ½ inch wedges
  • 1.5 lbs bone in, skin on chicken breasts (2 large chicken breast halves)
  • 1.5 lbs bone in, skin on chicken thighs (4 large thighs)
  • 2 Tbsp olive oil, divided
  • 1 large lemon, cut into ½ inch wedges
  • 1 tsp dried thyme leaves
  • ½ tsp ground sage
  • ½ tsp sea salt
  • ½ tsp pepper
  1. Preheat oven to 400°F. Spray a large rimmed baking sheet (13×18 inches) with non-stick cooking spray.
  2. Place cauliflower and beets on baking sheet and drizzle with 1 1/2 Tbsp olive oil.
  3. Brush the skin of the chicken with remaining ½ Tbsp oil. Sprinkle with salt, pepper, sage, and thyme, dividing evenly. Arrange chicken on baking sheet with cauliflower and beets. Place lemon wedges around chicken.
  4. Place in preheated oven and bake 35-45 minutes, or until chicken is golden and no longer pink inside (a thermometer inserted into the thickest part should register 155°F) and vegetables are browned.

Nutrients per serving:
Calories: 306, Fat: 21 g, Carbs: 9 g, Protein: 21 g, Fiber: 4 g

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