Description

• 2 bone-in, skin-on chicken-breast halves (1 3/4 pounds total), patted dry
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 1 head cauliflower (2 pounds), quartered, cored, and grated on the large holes of a box grater (4 packed cups)
• 1 teaspoon finely grated lemon zest, plus 1/4 cup fresh juice (from 2 lemons)
• 1 small shallot, halved and thinly sliced (1/4 cup)
• 3/4 cup packed chopped fresh herb leaves, such as parsley and mint, plus whole leaves for serving
• 5 ounces baby kale, tough stems removed
• 2 large carrots (6 ounces), shaved into ribbons with a peeler
• 1 can (15 ounces) chickpeas, drained and rinsed

• Step 1

  Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet, skin-sides up. Drizzle with oil; season with salt and pepper. Roast until a thermometer inserted in thickest parts registers 160 degrees, 30 to 35 minutes. Let cool 10 minutes, then remove bones and thinly slice.

• Step 2

  Combine cauliflower, lemon zest, and 3 tablespoons lemon juice. Season with 1 1/2 teaspoons salt. Let stand 20 minutes. Stir in shallot, 3 tablespoons oil, and chopped herbs. Toss kale, carrots, and chickpeas with remaining 1 tablespoon lemon juice and 1 tablespoon oil; season with salt and pepper. Divide cauliflower mixture among plates; serve with salad, chicken, and herb leaves.