Step 1

Position a rack in the top third of the oven and preheat to 425 degrees.

Step 2

In a 9-by-13-by-2-inch ovenproof baking dish, toss the cauliflower and bell pepper with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper.

Step 3

In a small bowl, combine the lemon zest, garlic, the remaining 2 tablespoons of olive oil, the rosemary, and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

Step 4

Arrange the chicken in the baking dish, nestling the pieces into the vegetables. It’s okay if the chicken is resting on top of some of the vegetables. Rub the garlic mixture all over each piece of chicken, including under the skin.

Step 5

Transfer the dish to the oven and roast for 30 to 35 minutes, or until the internal temperature of the chicken reaches 165 degrees on an instant-read thermometer inserted in the thickest part of the breast, away from the bone, and the vegetables are tender.

Step 6

Drizzle everything with the lemon juice and scatter the olives on top. Divide the chicken among individual plates, then stir the vegetable in the pan to combine with the accumulated juices on the bottom and divide among the plates. Serve right away, removing the chicken skin right before serving, if desired.