Chicken Cauliflower Roast Recipes

CHICKEN WITH ROASTED CAULIFLOWER

Steps:

• Take the chicken out of the fridge 30 mins before you want to cook it. Heat oven to 170C/150C fan/gas 3.
• Lay the leafy stalks from the cauliflowers in a large roasting tray (to sit the chicken on). Set the cauliflower heads aside.
• In a small bowl, mix the olive oil with the garlic, thyme and a little salt and pepper. Carefully insert your fingers under the skin of the chicken breasts and loosen the skin from the breasts. Push most of the olive oil mixture under the skin, spreading it over the breast meat with your fingers. Sit the chicken on the cauliflower stalks.
• Drizzle the remaining olive oil mix over the chicken and rub it in well with your hands. Season with pepper and evenly crumble over the stock cube. Tightly cover the tray with foil. Cook for 1 hr 20 mins.
• In the meantime, break the cauliflower heads into florets. Once the cooking time is up, take the tray out of the oven and remove the foil. Turn the oven up to 220C/200C fan/gas 7. While it's coming up to temperature, add the cauliflower florets to the roasting tray and pour in the chicken stock.
• Put the tray on the bottom shelf of the oven. Roast for 30-40 mins, or until the chicken is golden brown all over and the cauliflower is cooked. Halfway through the cooking time, baste the chicken with the juices and toss the cauliflower.
• To make the toasted sourdough, scatter the pieces of sourdough on a small baking tray 20 mins before the end of the chicken cooking time. Drizzle with the olive oil and season. Put on the top shelf of the oven for 15-20 mins, or until golden brown.
• Sprinkle the chopped parsley over the sourdough and mix well. Remove the chicken from the oven and leave to rest for 15 mins before carving. Serve the chicken with the roasted cauliflower, cauliflower stalks and toasted sourdough, spooning over the pan juices.

ROASTED CHICKEN THIGHS WITH CAULIFLOWER AND HERBY YOGURT

Steps:

• Heat oven to 425 degrees and set a rack in the center.
• In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet.
• Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
• Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
• While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.
• Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.

ROAST CHICKEN WITH CAULIFLOWER AND WHITE BEANS

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss cauliflower with 1/2 teaspoon oil. Season chicken with salt and pepper and place, skin side up, in center of cauliflower; roast 20 minutes. In a small bowl, combine 1/2 teaspoon oil, panko, cheese, and rosemary.
• Remove sheet from oven. Add beans, lemon zest, and red-pepper flakes to cauliflower; sprinkle cauliflower mixture with panko mixture and roast until panko is golden brown and chicken is cooked through, about 7 minutes.

ROAST WHOLE CHICKEN WITH CAULIFLOWER

Steps:

• Heat the oven to 350 degrees.
• Put the nuts on a baking sheet and toast them in the oven until browned and fragrant, about 10 minutes. Let cool, then coarsely chop the nuts. Set aside.
• Raise the oven temperature to 425 degrees. Clean the chicken inside and out with cold water; pat dry with paper towels. Let stand for 20 minutes.
• Smear the butter under the skin and on the outside of the chicken and season with 2 teaspoons salt and one-eighth teaspoon pepper. Tie legs together with kitchen twine. Place the chicken, on its side, in a roasting pan, and cook until the skin begins to crisp, about 20 minutes.
• While the chicken is roasting, prepare the vegetables. Wash the cauliflower and separate it into large florets. Separate the garlic cloves from the head and crush them by laying each clove on a flat surface and pressing down on it with the broad side of a large kitchen knife. Remove the peel.
• After the chicken has been in the oven the first 20 minutes, distribute the crushed garlic cloves and shallots around the chicken in the pan, top with the cauliflower and carrots, and drizzle with 1 cup cold water. Season vegetables with salt and pepper to taste.
• Lower the oven temperature to 350 degrees, turn the bird on its other side, and cook, basting the bird and vegetables with the cooking juices two to three times, for 20 minutes more.
• Then scatter the hazelnuts over the cauliflower, turn the bird breasst die up, basting every 10 minutes or so, until the juices run clear when you cut between a leg and a thigh, about 30-40 minutes more.
• Transfer the chicken to a warm serving platter and let stand 10 minutes.
• Surround the chicken with vegetables, spoon the cooking juices all over, garnish with parsley if desired, and serve immediately, carving at the table.

SHEET PAN CHICKEN, CAULIFLOWER AND POTATO ROAST

Steps:

• Preheat the oven to 425 degrees F.
• Toss the chicken with the cauliflower, tomatoes, potatoes, oil, Italian seasoning, salt and pepper in a large bowl. Transfer the chicken mixture to a rimmed sheet pan. Roast until the chicken and cauliflower are golden and the chicken is cooked through, 40 to 50 minutes.
• Combine the parsley, capers, pine nuts and golden raisins in a small bowl. Sprinkle over the chicken to serve.

ROASTED CHICKEN WITH CAULIFLOWER AND CHICKPEAS

Steps:

• Place a rimmed baking sheet in oven and preheat to 450 degrees, with racks in upper and middle thirds. Season chicken with salt and pepper. Carefully remove sheet from oven and arrange chicken, skin side up, in a single layer. Roast on upper rack, 20 minutes.
• Remove chicken from oven and, with tongs, transfer to another rimmed baking sheet along with tomatoes. Add cauliflower, onion, and chickpeas to drippings on first sheet and toss to combine; season with salt and pepper. Roast chicken on upper rack and vegetables on middle rack until chicken is golden and cooked through and cauliflower is tender when pierced with a knife, about 30 minutes. Transfer chicken and vegetables to a serving dish and serve immediately.

CHICKEN WITH ROASTED CAULIFLOWER AND TAHINI

Steps:

• Place oven rack in middle position. Preheat the oven to 500°F.
• Mix 2 tablespoons oil, 2 teaspoons cumin, cauliflower, and a pinch of salt and pepper in a large bowl. Toss well, then pour onto one-half of a baking sheet.
• Rub the remaining oil onto the chicken legs. Season with the rest of the cumin, and a pinch of salt and pepper. Place on the open end of the baking sheet, skin side up.
• Place baking sheet in the oven and cook for 10 minutes. Flip the cauliflower and the chicken legs, and return sheet to the oven. Cook for 10 more minutes. Flip again, then cook for a final 5 to 10 minutes. Remove when both the cauliflower and the chicken are nicely browned.
• Meanwhile, mix together the tahini, garlic, lemon juice, and 1/2 cup of water in a bowl. Season with salt.
• Serve the chicken and cauliflower with the tahini sauce. Dust with a pinch of smoked paprika.