PROSCIUTTO-WRAPPED CHICKEN WITH ROASTED CAULIFLOWER

PROSCIUTTO-WRAPPED CHICKEN WITH ROASTED CAULIFLOWER image

Categories Chicken

Yield 2

Number Of Ingredients 7

4 T olive oil, divided
1 T fresh lemon juice
1 t sea salt, divided
1/2 t Italian seasoning
1 4 piece pkg. (2 thighs per person) boneless, skinless chicken thighs.
4 slices Prosciutto
1 small head cauliflower, cut into 1" long florets (at least 4 cups)

Steps:

Preheat oven to 400f. In a small bowl, mix 2 T with lemon juice. In another bowl, mix 1/2 t sea salt with Italian seasoning. Unwrap chicken thighs so they lay flat on a rimmed baking sheet, then cut each thigh in half. Drizzle with oil-lemon mixture and rub to evenly coat on both sides. Sprinkle with seasoning mixture on both sides. Top each piece of chicken with 1/2 slice of prosciutto, pressing to adhere and tucking any extra under the ends. Space chicken pieces on baking sheet so they aren't touching. In a large bowl, toss cauliflower with remaining 2 T olive oil (or add if needed). Sprinkle with remaining 1/2 t sea salt, toss again. Distribute cauliflower in a single layer around (not on) chicken on the baking sheet. Bake until chicken is cooked through, 25-30 minutes. (If desired, remove chicken pieces and return cauliflower to oven for another 5 to 10 minutes for darker roasting of cauliflower) Note: The cauliflower tends to shrink during roasting. A full 4 cups reduces to just over 3 cups. So, don't short yourself if you like roasted cauliflower !