This is actually an old Weight Watchers recipe that I tweaked. Another great tray bake–super easy, healthy and great flavors! YUM!
ingredients
8 pieces of bone-in chicken parts (breast, legs, thighs)
1 tsp salt, divided
¼ t black pepper, divided
Extra virgin olive oil
2-3 T balsamic glaze
1 T fresh thyme
3 garlic cloves, finely minced
1 large cauliflower, trimmed, cut into florets
12 oz baby potatoes, halved
2 medium shallots, sliced lengthwise
16 Large green olives, pitted
1 lemon, juiced and zested
½ cup flat-leaf parsley, coarsely chopped
directions
Preheat oven to 425 degrees F.
In a shallow bowl, drizzle chicken with olive oil. Season with ½ tsp salt and 1/8 tsp pepper. Add balsamic glaze, thyme, and garlic, gently toss to coat and set aside.
On a large sheet pan, combine cauliflower, potatoes, and shallots. Drizzle with olive oil and remaining salt and pepper. Spread vegetables in a single layer. Place chicken parts on top. Bake for about 20 minutes. Stir vegetables. Continue baking until chicken is cooked through and potatoes are tender, another 20-25 minutes. Remove the chicken and bake the vegetables longer if they need more time.
Toss in olives. Zest lemon directly over sheet pan, distributing evenly, then cut lemon in half and squeeze juice over top; sprinkle with parsley and serve immediately.
(Adapted from a recipe found on https://www.bigoven.com/recipe/garlic-thyme-chicken-with-cauliflower-potatoes-olives/2725963)