Greek Oregano Chicken with Tomatoes in Garlic Oil & Cauliflower Rice

Preheat the oven to 200 degrees. Place chicken thighs skin-side up in a roasting pan. Drizzle with 1 tablespoon of olive oil per person, sprinkle generously with dried oregano, paprika, salt, and pepper. Roast for 25-30 minutes, or until the chicken is golden and cooked through.

While the chicken is roasting, heat 1 tablespoon of olive oil per person in a large skillet over medium heat. Add finely chopped garlic and sliced shallots, saute until soft. Add halved cherry tomatoes and julienned yellow capsicum, cook for 5-7 minutes until tomatoes start to soften.

Stir a splash of balsamic vinegar and a handful of black olives into the tomato mixture. Cook for an additional 2-3 minutes. Season with salt and pepper to taste. Set aside.

In a separate skillet, heat the remaining olive oil over medium heat. Add grated cauliflower, season with salt, pepper, and a pinch of dried oregano. Cook for 5-10 minutes, stirring occasionally, until cauliflower is tender.

Plate the cauliflower rice, top with roasted chicken thighs, and spoon the tomato and capsicum mixture over the chicken. Garnish with chopped fresh parsley.