Lemon Roasted Chicken with Cauliflower and Peppers. Tom McCorkle/photo; Gina Nistico/food styling, for The Washington Post

The kitchen I am living with now is so small, the dishwasher and sink are combined as a seemingly impossible two-in-one appliance, with a 5-inch-deep basin and faucet sitting on top of the machine. The tight workspace fits one person and allows only one open door at a time, the oven or the refrigerator or the dishwasher.

Luckily, it’s a temporary situation, a rental we are living in as our home undergoes a major renovation. While not as comfortable as my usual kitchen, it reminds me of something important: You don’t need a big space or upscale appliances to cook delicious, nourishing food.

That’s a truth deeply ingrained in me having spent my formative cooking years in various tiny studio apartments in New York, with kitchens built into what literally were once closets.

This recipe is similar to one I’d make regularly back then. It requires minimal equipment and a spice collection of just salt and pepper, yet it is enticing and colorful, and it brims with savory goodness.

The reliably tasty trio of garlic, rosemary and lemon drives the flavor. (You could certainly substitute dried rosemary, if that’s easier.) Lemon zest, finely minced garlic and the chopped herb are combined with olive oil, then rubbed all over, and underneath the skin of bone-in chicken breasts.

They join cauliflower florets and chunks of red bell pepper that have been tossed with oil, salt and pepper in a baking dish, which then goes into the oven. If you want to switch up the vegetables, any combination of broccoli, potatoes, grape tomatoes, carrots, parsnips, celery root and large chunks of zucchini works well.

The heady rosemary-garlic aroma is the first thing that will hit you when you take the pan out of the oven. Then there’s the beautifully browned chicken and tender vegetables mingling with the flavorful juices accumulated in the pan. A finishing squeeze of fresh lemon juice and smattering of sliced olives add a perky measure of acid and salt. Served with crusty bread and/or a green salad, it’s a healthful meal that’s packed with color and flavor, and is a welcome reminder of just how good the basics can be.

Ellie Krieger is a registered dietitian nutritionist and cookbook author who hosts public television’s “Ellie’s Real Good Food.” Learn more at www.elliekrieger.com.

Lemon Roasted Chicken with Cauliflower and Peppers

4 servings

Active time: 20 mins; Total time: 55 mins

Rub chicken breasts with a rosemary-garlic-lemon mixture, then roast with cauliflower and red bell pepper for a satisfying meal. When the dish emerges from the oven, the chicken is perfectly cooked, and the vegetables are tender and have absorbed the aromatic juices that accumulate in the pan. Brightened with lemon juice and green olives, it’s a simple, healthful meal that’s packed with color and flavor.

Storage: Refrigerate for up to 4 days.

INGREDIENTS

1 medium head cauliflower, trimmed and cut into 1 1/2-inch florets (5 1/2 cups)

1 red bell pepper, seeded and cut into chunks similar in size to the cauliflower

3 tablespoons olive oil, divided

1/2 teaspoon fine salt, divided

1/4 teaspoon freshly ground black pepper, divided

4 garlic cloves, minced or finely grated

1 tablespoon finely chopped fresh rosemary

1 1/2 teaspoons finely grated lemon zest (from 1 lemon)

4 skin-on, bone-in chicken breasts (3 pounds total)

2 tablespoons fresh lemon juice (from the same lemon)

8 large pitted green olives, such as Castelvetrano, sliced (1/4 cup)

STEPS

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

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.

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.

Arrange the chicken in the baking dish, nestling the pieces into the vegetables. It’s OK 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.

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.

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.

Substitutions: Skin-on, bone-in chicken breasts >> Skin-on, bone-in chicken thighs. Prefer skinless, boneless chicken breasts or thighs? >> Use those, with an adjustment to the cooking time. Cauliflower >> broccoli. Not a fan of bell peppers? >> Use all cauliflower or broccoli in its place. Fresh rosemary >> 1 teaspoon dried rosemary. Dislike olives? >> Try capers instead.

Nutrition per serving (1 chicken breast, with skin removed, and 1 cup vegetables): 392 calories, 5g carbohydrates, 161mg cholesterol, 18g fat, 1g fiber, 51g protein, 3g saturated fat, 603mg sodium, 2g sugar