Whole Roasted Chicken on a Bed of Cauliflower

No need for gravy: Turn the pan juices into a fast, tangy vinaigrette with some herbs and lemon juice.

whole-chicken-cauliflower
Photo by Roland Bello
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 671 calories
    • Fat 46 g
    • Sat Fat 10 g
    • Cholesterol 166 mg
    • Sodium 808 mg
    • Protein 55 g
    • Carbohydrate 9 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 69 mg
No need for gravy: Turn the pan juices into a fast, tangy vinaigrette with some herbs and lemon juice.

Ingredients

  1. Check 1 small head cauliflower, sliced through the stalk into 1-inch “steaks”
  2. Check 6 tablespoons olive oil Kosher salt and black pepper
  3. Check 1 3½- to 4-pound chicken
  4. Check ¼ cup fresh flat-leaf parsley, roughly chopped
  5. Check 2 tablespoons fresh lemon juice
  6. Check 2 tablespoons capers

Directions

  1. Heat oven to 400° F. 
  2. Place the cauliflower in a single layer on the bottom of a large roasting pan. Drizzle with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Place the chicken on top and drizzle with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until an instant-read thermometer inserted in the thickest part of a breast and thigh (avoiding the bone) registers 165° F, 50 minutes to 1 hour, 10 minutes.
  4. Transfer the cauliflower to a serving dish.
  5. Let the chicken rest for 10 minutes before carving on a cutting board.
  6. Transfer the chicken to the serving dish with the cauliflower. 
  7. Pour 3 tablespoons of the pan juices into a small bowl. (If you don’t have enough pan juices, make up the difference with water; first spoon water into the roasting pan and scrape up the browned bits.)
  8. Add the parsley, lemon juice, capers, and the remaining 3 tablespoons of oil and mix to combine. 
  9. Serve the sauce over the chicken and cauliflower.