Food Recipes Whole Roasted Chicken on a Bed of Cauliflower 3.8 (112) Add your rating & review A whole roasted chicken is dramatic enough on its own. It’s one of those great kitchen tricks (that’s actually easier than it appears) every home cook should have in his or her back pocket. But this version? Above and beyond. We tried roasting an entire chicken over a layer of cauliflower “steaks,” and the result is pretty glorious. The vegetable soaks up flavor from the chicken and gets crispy and caramelized around the edges. The chicken roasts to perfection and doesn’t get soggy on the bottom. And, another plus: No need for gravy. Turn the pan juices into a fast, tangy vinaigrette with some herbs and lemon juice. By Chris Morocco Chris Morocco Chris is a senior food editor and test kitchen director at Bon Appétit with over 10 years of experience in the food industry. He wrote for Real Simple for nearly two years, starting in 2013. At Bon Appétit, he also hosts their YouTube series Reverse Engineering, where Chris is tasked to recreate dishes based on his super-tasting abilities (without seeing the dishes he'll be cooking). Highlights: * 10+ years of experience in the food industry * Associate Food Editor, Bon Appétit for nearly 3 years * Staff Food Editor, Real Simple for nearly 2 years * Senior Food Editor and Test Kitchen Director, Bon Appétit for 7 years * Host of Reverse Engineering Bon Appétit YouTube Series * Graduated from International Culinary Center Real Simple's Editorial Guidelines Updated on October 10, 2022 Print Rate It Share Share Tweet Pin Email No need for gravy: Turn the pan juices into a fast, tangy vinaigrette with some herbs and lemon juice. Get the recipe. Photo: Roland Bello Hands On Time: 20 mins Total Time: 1 hrs 30 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 1 small head cauliflower, sliced through the stalk into 1-inch “steaks” 6 tablespoons olive oil Kosher salt and black pepper 1 3½- to 4-pound chicken ¼ cup fresh flat-leaf parsley, roughly chopped 2 tablespoons fresh lemon juice 2 tablespoons capers Directions Heat oven to 400° F. 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. Place the chicken on top and drizzle with 1 tablespoon of the oil, ½ teaspoon of salt, and ¼ teaspoon of 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. Transfer the cauliflower to a serving dish. Let the chicken rest for 10 minutes before carving on a cutting board. Transfer the chicken to the serving dish with the cauliflower. 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.) Add the parsley, lemon juice, capers, and the remaining 3 tablespoons of oil and mix to combine. Serve the sauce over the chicken and cauliflower. Rate it Print Nutrition Facts (per serving) 671 Calories 46g Fat 9g Carbs 55g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 671 % Daily Value * Total Fat 46g 59% Saturated Fat 10g 50% Cholesterol 166mg 55% Sodium 808mg 35% Total Carbohydrate 9g 3% Total Sugars 4g Protein 55g Calcium 69mg 5% Iron 3mg 17% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.