CHICKEN WITH CAULIFLOWER, FETA AND OLIVES
350 g cauliflower florets
150 g kale leaves
200 g feta, sliced
2 cloves thinly sliced
45 g black olives
Sea salt and cracked black pepper
2 tbsp extra virgin olive oil
6 large chicken thigh fillets, skin on
1 tbsp lemon zest
250 g cherry tomatoes
1
- Preheat the oven to 240C/Gas9. Place the cauliflower, kale, feta, garlic, olives, salt, pepper and oil in a large roasting tray and toss to combine
2
- Rub the chicken with half the lemon zest and place on top of the vegetables; sprinkle with the remaining lemon zest and cook for 15 minutes or until the chicken is golden
3
- Add the tomatoes and cook for a further 5 minutes or until just blistered; serve immediately
