Lemony Sheet Pan Chicken with Potatoes and Cauliflower

Ingredients

• 4 bone-in, skin-on chicken breasts (also known as "split chicken breasts"), about 2 lb
• 1/4 cup + 2 tbsp extra virgin olive oil, divided
• 1/4 cup fresh lemon juice*
• 1 tsp Djion mustard
• 3 large cloves garlic, minced
• 2 tbsp dried oregano (yes, tablespoons!)
• 2 tsp coarse kosher salt, divided
• 1/2 large head cauliflower, chopped into florets (about 4 cups)
• 1 1/2 lb Yukon gold potatoes, diced
• 1/2 lemon, thinly sliced
• 1/4 cup chopped fresh parsley
• Greek Yogurt Tahini Sauce, for serving
• 1/2 red onion, sliced as thinly as possible
• 2 tbsp red wine vinegar
• 3/4 tsp kosher salt
• 1 1/2 tsp sumac (omit if you don't have!)

Instructions

1. 1

   Whisk 1/4 cup olive oil, lemon juice, Dijon, garlic, oregano, 1 1/4 tsp kosher salt, and several grind of black pepper in a large mixing bowl.

2. 2

   Add chicken and toss well to coat. I like to use a small knife or fork to make a few tiny holes in each skin for the marinade to get deeper (you can also try to get marinade under skin). Cover and marinate in the fridge for at least 6 hours or overnight.

3. 3

   Make quick pickled onions by placing onions, vinegar, salt, and sumac in a medium bowl. Mix to combine and let sit out to soften. (Refrigerate if longer than an hour.)

4. 4

   Once chicken is marinated, preheat oven to 425F and place cauliflower and potatoes directly on an extra large sheet pan. Drizzle with remaining 2 tbsp olive oil, 3/4 tsp kosher salt, and a good pinch of pepper. Toss well to combine. Scatter lemon slices on top.

5. 5

   Nestle in marinated chicken. Bake for 35-45 minutes, or until internal temperature reaches 165F.

6. 6

   While chicken cooks, make yogurt sauce per the recipe.

7. 7

   Garnish cooked chicken with fresh parsley. Serve with pickled onions and plenty of yogurt sauce!