Chicken With Pan Roasted Cauliflower And Orzo Recipes

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SHEET PAN CHICKEN, CAULIFLOWER AND POTATO ROAST



Sheet Pan Chicken, Cauliflower and Potato Roast image

This roast is made on one sheet pan and is an easy dinner packed with flavor. Serve with some French bread and butter for a great meal.

Provided by Tara Bench

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

2 1/4 pounds bone-in, skinless chicken thighs (about 6 to 8 thighs; see Cook's Note)
1 small head cauliflower, trimmed and cut into 1-inch pieces
1 pint cherry tomatoes
12 ounces baby potatoes, such as yellow creamer or red, optional, cut into 1/2- or 1-inch pieces (about 2 cups)
2 1/2 tablespoons olive oil
2 1/2 teaspoons Italian seasoning
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons capers, chopped
2 tablespoons toasted pine nuts
2 tablespoons golden raisins

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the chicken with the cauliflower, tomatoes, potatoes, oil, Italian seasoning, salt and pepper in a large bowl. Transfer the chicken mixture to a rimmed sheet pan. Roast until the chicken and cauliflower are golden and the chicken is cooked through, 40 to 50 minutes.
  • Combine the parsley, capers, pine nuts and golden raisins in a small bowl. Sprinkle over the chicken to serve.

CHICKEN WITH PAN-ROASTED CAULIFLOWER AND ORZO



Chicken with Pan-Roasted Cauliflower and Orzo image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
2 cups bite-size fresh cauliflower florets
1 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
1 1/4 lb boneless skinless chicken thighs, cut into bite-size pieces
1 cup uncooked orzo or rosamarina pasta (6 oz)
1/4 cup thinly sliced green onions with tops (4 medium)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, drained
2 cups packed arugula leaves
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • In 12-inch nonstick skillet, heat oil over medium heat. Add cauliflower; cook about 5 minutes, stirring occasionally, until lightly browned.
  • Add broth, chicken, orzo, green onions and tomatoes. Heat to boiling. Reduce heat; cover and simmer 8 to 10 minutes or until chicken is no longer pink in center and orzo is tender. Remove from heat.
  • Stir in arugula. Cover; let stand about 1 minute or until arugula is partially wilted. Sprinkle with cheese before serving.

Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 55 mg, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 2 g, TransFat 0 g

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