Creamy Lemon Chicken with Capers and Cauliflower.

One tray recipeLunchDinnerYummy for Kids!Great for entertaining!Fast dinner!Gluten-freeDairy-freeSugar-freeNut-free
Written By Amanda Cordony

Cook time: 45 mins | Prep time: 10 mins | Serves: 4-6

Ingredients.

  • 1kg (7-8) chicken thigh fillets, no skin

  • 4 garlic cloves, roughly chopped

  • ½ medium cauliflower, chopped into small pieces including core

  • 1 tablespoon dried oregano

  • 2 tablespoons baby capers (with a little brine)

  • 1 medium lemon, zest and juice

  • 1 teaspoon sea salt

  • ½ teaspoon freshly ground black pepper

  • 150g sour cream, use light sour cream if preferred

  • 250g cherry truss tomatoes 

  • 2 tablespoons extra virgin olive oil

  • Crusty bread to serve 

Method.

1. Preheat oven to 180°C fan (356ºF). In a large baking tray, add chicken, garlic, cauliflower, oregano, capers with brine, lemon zest and juice, sea salt, and pepper. Mix well to combine.

2. Sit chicken fillets on top of other ingredients. With the back of a teaspoon, evenly spread sour cream generously over the top of each chicken fillet. Nestle cherry truss tomatoes. Drizzle extra virgin olive oil.

3. Bake uncovered for 45 minutes, until golden on top. Serve with warm crusty sourdough and fresh green salad.

COOKING NOTES:

  • Substitute baby capers with chopped green olives or omit capers if preferred.

Enjoy! Amanda x

Amanda Cordony https://www.thecordonykitchen.com
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