Chicken with Cauliflower and Olives

Chicken with Cauliflower and Olives (adapted from Elenas Pantry)


  • 1 pound boneless, skinless chicken breast or thighs
  • 1  bunch fresh thyme sprigs
  • 1  head cauliflower, cut into florets
  • 1  shallot, finely chopped
  • 3 tablespoons olive oil
  • ½ teaspoon celtic sea salt
  • 1 teaspoon ground black pepper
  •   zest of 1 lemon
  • ¼ cup fresh lemon juice
  • 1 cup kalamata olives, pitted
  • 5 cloves garlic, thinly sliced 


  1. Rinse chicken breasts and pat dry with a paper towel
  2. Spread thyme sprigs evenly in the bottom of a 7 x 11 baking dish
  3. Place chicken over thyme sprigs and scatter cauliflower around chicken
  4. In a small bowl l, combine shallot, olive oil, salt, pepper, lemon zest and juice, olives and garlic
  5. Pour mixture over chicken and cauliflower
  6. Refrigerate for at least one hour or overnight
  7. Bake at 400°F for 45-55 minutes, until chicken is cooked through and cauliflower is well browned
  8. Serve