Hands-On Time
20 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 4
Roland Bello

How to Make It

Step 1

Heat oven to 400° F. 

Step 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.

Step 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.

Step 4

Transfer the cauliflower to a serving dish.

Step 5

Let the chicken rest for 10 minutes before carving on a cutting board.

Step 6

Transfer the chicken to the serving dish with the cauliflower. 

Step 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.)

Step 8

Add the parsley, lemon juice, capers, and the remaining 3 tablespoons of oil and mix to combine. 

Step 9

Serve the sauce over the chicken and cauliflower.

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