Jonny Valiant
Hands-On Time
25 Mins
Total Time
25 Mins
Serves 4

How to Make It

Step 1

Heat oven to 425° F. On a large rimmed baking sheet, toss the Brussels sprouts and cauliflower with 2 tablespoons of the oil and ½ teaspoon each salt and pepper. Roast, tossing once, until tender, 20 to 25 minutes.

Step 2

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Season the chicken with the herbes de Provence, ½ teaspoon salt, and ¼ teaspoon pepper. Working in batches, cook until golden brown and cooked through, 2 to 3 minutes per side, adding more oil as necessary. Serve with the vegetables.

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