Name: Low-Carb Greek Lemon-Oregano Roast Chicken with Cauliflower
Prep time: 1 h
Total time: 1 h
Yield: 1 serving
Ingredients: 1 bone-in, skin-on chicken breast (about 8 oz); 1 cup cauliflower florets, cut into 1-inch pieces (about 110g); 1/2 lemon (zested and juiced); 1 tbsp extra virgin olive oil; 2 garlic cloves, minced; 1 tsp dried oregano, plus more for garnish; 1/4 tsp kosher salt; 1/8 tsp freshly ground black pepper; 1/4 cup low-sodium chicken broth or water; Fresh oregano sprigs (for garnish); Lemon wedges (to serve)

Low-Carb Greek Lemon-Oregano Roast Chicken with Cauliflower

VanillaLemon8067

Remixed from Greek Lemon-Oregano Roast Chicken with Potatoes (Single Serving) by CrushedLemon1034()

This low-carb, high-protein Greek Lemon-Oregano Roast Chicken swaps classic potatoes for caramelized cauliflower, keeping all the sunny flavors and crispy textures you love. The chicken breast roasts atop the cauliflower, infusing every bite with zesty lemon, oregano, and garlic. Roasting at high heat ensures juicy, tender chicken with crispy skin, while the cauliflower turns golden and deliciously savory. It's a comfort classic—remixed for your nutrition goals—perfect for a solo, satisfying Mediterranean-inspired dinner. Serve with a crisp Greek salad or steamed greens for extra color and crunch.

Ingredients

Instructions

Preheat your oven to 425°F (220°C).
In a small baking dish or ovenproof skillet, toss the cauliflower florets with half the olive oil, half the lemon zest, half the lemon juice, half the oregano, 1 minced garlic clove, and a pinch of salt and pepper. Spread evenly in the dish.
Pat the chicken breast dry with paper towels. Rub with remaining olive oil, lemon zest, lemon juice, oregano, garlic, salt, and pepper. Place the chicken, skin-side up, on top of the cauliflower.
Pour the chicken broth (or water) around (not over) the chicken and cauliflower for moisture.
Roast for 35-40 minutes, uncovered, until the chicken skin is golden and crisp, juices run clear, and cauliflower is tender and caramelized. (If skin isn’t crisp enough, broil for 1-2 minutes at the end, watching closely.)
Rest chicken and cauliflower for 5 minutes. Plate the cauliflower, top with the chicken, and drizzle any pan juices over.
Garnish with fresh oregano sprigs and serve with extra lemon wedges.