Chicken with Roasted Purple Potatoes and Cauliflower

5 from 1 vote

Cast iron baked chicken breasts go perfectly with roasted purple potatoes and cauliflower for a simple and easy weeknight meal.

Prep Time10

Cook Time30

Total Time45

Course: Main Course

Cuisine: Unspecified

Servings:

Calories: 141kcal

Preheat the oven to 450°F and put a large pot of water on the stove top to boil.
While the water is heating, cut the potatoes roughly into half inch chunks and the cauliflower roughly into 1 inch florets.
½ pound purple potatoes, ½ cauliflower
When the water is at a boil, add the vegetables and parboil for 5 minutes. Drain into a colander.
Meanwhile, crush the fennel seeds, salt, and rest of the spices in a mortar and pestle or other heavy bowl. Rub lightly into both sides of the chicken breasts.
2 boneless, skinless chicken breasts, 1 teaspoon fennel seeds, 1 teaspoon salt, ½ teaspoon dried thyme, ¼ teaspoon black pepper, 1 pinch red pepper flakes
Heat the oil in a large (12 inch) cast iron pan or other oven-safe skillet and cook one side of the chicken breasts until a medium to deep brown.
1 tablespoon vegetable or other neutral flavored oil
Turn off the heat, flip over the breasts, and nestle the potatoes and cauliflower around the chicken. Put the pan into the oven and cook for about 15 minutes until the chicken reaches an internal temperature of 165°F.