Roasted Chicken and Cauliflower

I love roasted chicken.  I especially love it with roasted potatoes.  Since I don’t keep white potatoes in the house anymore (I only buy them on rare occasions and then only enough for that one meal), I had to find a comforting substitute.  My daughter loves to help me cook.  She always gets a little nervous when I bring out the cauliflower.  “Mom, is that white broccoli? I don’t like white broccoli.”  That’s when I look at her and say, in all honesty, neither do I.  At least not cut up on a veggie tray.  But, in the last year, I’ve developed a certain fondness for cauliflower in some recipes and this is one of them.  Roasted cauliflower florets sort of remind me of roasted potato wedges.  They’re substantial.  They have a slightly firm mouth-feel.  They take on the flavor of whatever they are cooked/seasoned with.  I honestly love this recipe even more than I love it with potatoes.

Start by cutting up a head of cauliflower into bite size pieces.  Mix together the oil, salt and pepper and grated garlic.  Toss the cauliflower and oil mixture together until cauliflower is well coated.

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Put the cauliflower in a 9×13 baking dish.  Season a whole, cut-up chicken with season salt (or use whatever cut chicken pieces your family loves). Lay the chicken in a single layer on top of the cauliflower.  This way the chicken drippings cook down over and around the cauliflower.

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Bake this at 350* until the chicken is cooked through and the skin is golden brown.  If you’re using bone in, skin on chicken it’s going to take a while.  I cooked mine for about an hour.

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Recipe:

1 head cauliflower

1 Tablespoon oil

1/2 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic – grated

1 whole cut up chicken

season salt

Preheat oven to 350*.

Remove leaves and stem from cauliflower.  Cut or break into bite-size florets.

Stir together oil, salt, pepper and grated garlic.  Toss cauliflower in oil mixture. Place cauliflower evenly across the bottom of a 9×13 baking dish.

Sprinkle both sides of chicken pieces liberally with season salt and arrange in a single layer on top of the cauliflower.

Bake at 350* for 1 hour or until chicken is cooked through and golden brown.

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