OVEN-ROASTED CHICKEN WITH ROASTED RED BLISS POTATOES AND CAULIFLOWER FLORETS
It¿s an all-you-can-roast dinner tonight, perfect for cooler weather. And you can become a roasting ninja while you make it: First, get the chickens in the oven. While they're roasting, prep the potatoes and toss them in the oven, too. Then cut up the cauliflower. By the time you've set the table, it's all ready to go and you've laid the groundwork for three more meals this week.
Provided by Guy Fieri
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- 1. Preheat the oven to 375 degrees F.
- 2. To prepare the chickens, in a small bowl, combine the butter, thyme leaves, parsley, and lemon juice and zest and mix well. Rub the herb butter under the skin of the breast and over the meat of the chickens. Season all over with the salt and pepper.
- 3. Tuck the wing tips under the backs of the chickens and use kitchen twine to tie the legs together. Put the onion, carrots, celery, thyme sprigs, and wine in a large roasting pan. Cover with a roasting rack and place the chickens on the rack breast side up. Roast in the center of the oven until the chickens are golden brown, their skin is crispy, and a thermometer inserted into the thickest part of the thigh joint registers 165 degrees F to 170 degrees F, about 1 hour 15 minutes. Discard the onion, carrots, celery, and thyme.
- 4. While the chickens are roasting, make the potatoes. In a small bowl, combine the salt, pepper, garlic, onion, oregano, and paprika and mix well. Spread the potatoes evenly on two large rimmed baking sheets and drizzle them with the olive oil. Sprinkle the spice mixture over the potatoes and shake the pans to coat evenly. Roast, turning the potatoes halfway through cooking, until tender when pierced with a knife and browned in spots, about 45 minutes.
- 5. To prepare the cauliflower, remove the outer green leaves from both heads, leaving the cores intact. Place one cauliflower head on its base on a cutting board. Using a sharp knife, cut it into 1-inch, bite-size florets. Transfer the florets to a large bowl. Repeat with the other cauliflower. Add the olive oil, salt, black pepper, garlic, onion, parsley, and chili flakes and toss until well coated. Spread the cauliflower evenly on two large rimmed baking sheets. Roast until tender and golden brown around the edges, 20 to 25 minutes.
- 6. Transfer one roasted chicken to a platter, tent loosely with aluminum foil, and let stand for 15 minutes. To serve, carve the chicken into 10 pieces and serve with half of the roasted potatoes and cauliflower.
SHEET PAN CHICKEN, CAULIFLOWER AND POTATO ROAST
This roast is made on one sheet pan and is an easy dinner packed with flavor. Serve with some French bread and butter for a great meal.
Provided by Tara Bench
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
EASY SKILLET CHICKEN & RICED CAULIFLOWER
One-pan, no mess, and full of flavor. A delicious skillet dinner that's on your table in 30 minutes. We think that's a perfect weeknight meal.
Provided by Green Giant
Categories Trusted Brands: Recipes and Tips
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper, if desired. Heat olive oil in large nonstick skillet over medium heat and brown chicken. Remove and set aside.
- Add onion and cook 3 minutes or until softened.
- Add Green Giant® Riced Cauliflower and garlic and cook 3 minutes.
- Stir in broth and bring to a boil.
- Return chicken to skillet and simmer 4 minutes or until vegetables are tender and chicken is cooked through.
- Stir in Parmesan cheese, lemon juice and oregano.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 5.2 g, Cholesterol 67.2 mg, Fat 10.3 g, Fiber 1.5 g, Protein 26.1 g, SaturatedFat 2.1 g, Sodium 227.1 mg, Sugar 1 g
CHICKEN WITH ROASTED CAULIFLOWER
Add roast cauliflower to chicken for the perfect partnership. Chunks of toasted sourdough take the place of potatoes here, soaking up all the roasting juices
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h20m
Yield Serves 6-8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 615 calories, Fat 29 grams fat, SaturatedFat 70 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 1.6 milligram of sodium
ROASTED CHICKEN THIGHS WITH CAULIFLOWER AND HERBY YOGURT
This weeknight sheet-pan meal of crispy roasted chicken thighs and cauliflower gets a flavor boost from a tangy herbed yogurt sauce. If your cauliflower comes with leaves attached, don't toss them. Roast them alongside the florets; just toss them with a little bit of olive oil and add them to the sheet pan about halfway through the cooking time. Make sure to scoop up a bit of yogurt with each bite.
Provided by Yossy Arefi
Categories dinner, lunch, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
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.
CHICKEN WITH ROASTED CAULIFLOWER AND TAHINI
Make and share this Chicken With Roasted Cauliflower and Tahini recipe from Food.com.
Provided by DrGaellon
Categories Chicken Thigh & Leg
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 751.6, Fat 55.9, SaturatedFat 10.7, Cholesterol 138.6, Sodium 246.5, Carbohydrate 26.1, Fiber 10.4, Sugar 7.3, Protein 42.1
PESTO CHICKEN BAKE WITH CAULIFLOWER (LOW CARB, GLUTEN-FREE)
This keto chicken cauliflower casserole with pesto needs just 6 common ingredients and 10 minutes prep time, and it's loaded with veggies, protein, and cheese.
Provided by Maya | Wholesome Yum
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (204 degrees C). Lightly grease a 9x13 in (23x33 cm) casserole dish. (You can line with foil or parchment paper if desired. I used a stoneware dish so it wasn't necessary.)
- Toss the cauliflower with olive oil. Sprinkle lightly with sea salt and black pepper. Roast for 15-20 minutes, stirring halfway through, until crisp-tender.
- Reduce oven temperature to 350 degrees F (177 degrees C).
- Mix the shredded chicken and half of the shredded mozzarella into the pan with the cauliflower.
- Stir together the basil pesto and cream. Pour evenly over the casserole, and mix until everything is coated evenly. Sprinkle remaining shredded mozzarella cheese on top.
- Return the casserole to the oven. Bake for 10-15 minutes, until the cheese is melted and bubbly. Garnish with fresh basil ribbons if desired.
Nutrition Facts : Calories 433 kcal, Carbohydrate 11.5 g, Protein 17.6 g, Fat 37.8 g, SaturatedFat 0.5 g, Sodium 0.1 mg, Fiber 4.6 g, Sugar 4 g, ServingSize 1 serving
ROASTED CHICKEN WITH CAULIFLOWER AND CHICKPEAS
Roasting the chicken on a preheated pan saves time and helps the meat brown. You don't need to add oil to the califlower and chickpeas; they cook in the drippings from the chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 611 g, Fat 27 g, Fiber 9 g, Protein 61 g
CHICKEN THIGHS WITH COUSCOUS AND OLIVES
A showstopper one-skillet meal with golden, crispy chicken thighs.
Provided by Liz Mervosh
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F with rack 8 inches from heat. Sprinkle skin of chicken thighs with ½ teaspoon salt. Place chicken, skin side down, in a large, broiler-safe skillet. Cook over medium, undisturbed, until chicken skin is crisp and light golden, 12 to 15 minutes. Remove from heat. Transfer chicken, skin side up, to a plate. Discard drippings in skillet.
- Add couscous, shallots, olives, dates, cumin, cinnamon, and remaining 1 teaspoon salt to skillet. Stir in 1⅓ cups water and bring to a simmer over medium-high. Nestle chicken, skin side up, in couscous mixture. Cover skillet with aluminum foil and transfer to oven. Bake until chicken is cooked through, a thermometer inserted in thickest portion of thighs registers at least 165°F, and couscous is tender, 15 to 20 minutes.
- Increase oven temperature to broil. Uncover skillet; broil until chicken skin is crisp, about 5 minutes. Top with cilantro and pomegranate arils.
Nutrition Facts : Calories 590 kcal, Carbohydrate 56 g, Cholesterol 194 mg, Fiber 5 g, Protein 39 g, SaturatedFat 6 g, Sodium 1033 mg, Sugar 24 g, Fat 23 g, UnsaturatedFat 0 g
ROASTED CHICKEN AND CAULIFLOWER SALAD
This warm and satisfying dinner salad is perfect any time of year.
Provided by Developed for CFC by Amanda Riva
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425ºF (220ºC). Line a large baking sheet with foil; grease well and set aside. Whisk the vinegar with the mustard, honey, 1 tsp (5 mL) salt and the pepper. Slowly drizzle in the oil, while whisking constantly, until mixture comes together. Measure out ¼ cup (60 mL) and set aside. Stir the garlic into the remaining mixture.
- Toss the chicken with 2 Tbsp (30 mL) of the garlic mixture. Season all over with remaining salt; arrange on the prepared pan. Toss the cauliflower with the remaining garlic mixture. Spread in a single layer on the same pan next to the chicken.
- Bake for 20 to 25 minutes or until a meat thermometer registers 165°F (74°C) when inserted into the centre of the largest chicken breast. Transfer chicken to a cutting board and tent with foil. Sprinkle beans and Parmesan over cauliflower. Roast for an additional 10 minutes or until browned; cool slightly.
- Meanwhile, thinly slice each chicken breast; set aside. Toss cauliflower mixture with spinach, red pepper, red onion and reserved dressing. Divide salad evenly between 4 dinner plates. Top with sliced chicken. Serve immediately.
Nutrition Facts :
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