|Inspired by this recipe from Elena's Pantry.|
What looks like a slice of garlic on top is actually a slice of shallot. See below for more about shallots.
I shared this picture of a Greek-influenced recipe (it includes lemon, chicken, and black olives) way back in February, but forgot to share the recipe! So here it is.
1 pound chicken [the original recipe calls for boneless, skinless breasts, but those are really expensive here, so I used skinless, bone-in thighs]
1 tsp thyme
1 head cauliflower, cut into florets
1 shallot, finely chopped
3 tablespoons olive oil
½ teaspoon sea salt
1 teaspoon ground black pepper
zest of 1 lemon
¼ cup fresh lemon juice (juice of half a lemon)
1 cup Kalamata olives, pitted
5 cloves garlic, thinly sliced
Rinse chicken pieces and pat dry with a paper towel
Place chicken in baking dish. Scatter cauliflower around chicken.
Mince the shallot. Note: in many home-blogger recipes, "shallot" refers to green onions. They aren't the same thing. Here is what a shallot looks like.
They look like a cross between an onion and a clove of garlic. In my produce store, they are sold in a small mesh bag and look like "seed onions." Here's a picture of them in my "root vegetable" drawer, along with red and yellow onions for comparison.
In a small bowl, combine thyme, shallot, olive oil, salt, pepper, lemon zest and juice, olives and garlic.
Pour the lemon mixture over chicken and cauliflower and refrigerate for at least one hour or overnight.
Bake at 400° for 45-55 minutes, until chicken is cooked through and cauliflower is well browned.
I served the dish over rice, drizzled with pan juices, and it was delicious!