Roast Chicken With Cauliflower And Sweet Potatoes Food

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ROAST CHICKEN WITH CAULIFLOWER AND SWEET POTATOES



Roast Chicken with Cauliflower and Sweet Potatoes image

Make this Roast Chicken with Cauliflower and Sweet Potatoes for a nutritious one-pan weeknight meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 8

1 whole chicken, about 4 pounds
3 tablespoons extra-virgin olive oil, plus more for rubbing
Coarse salt and freshly ground pepper
3 sweet potatoes (about 1 1/2 pounds total), preferably garnet or jewel, scrubbed and each cut lengthwise into 4 wedges
1/2 head cauliflower (about 1 pound), broken into 3-inch florets
2 ounces pancetta, cut into a 1/4-inch dice (about 1/3 cup)
1 1/2 teaspoons minced fresh rosemary
3 tablespoons capers, drained

Steps:

  • Preheat oven to 450 degrees. Let chicken stand at room temperature 1 hour. Pat dry, then rub with oil and season with salt and pepper. Place on a rimmed baking sheet.
  • Toss together sweet potatoes, cauliflower, pancetta, rosemary, and oil; season with salt and pepper. Spread around chicken (they won't be in a single layer). Roast 25 minutes; remove from oven.
  • Turn vegetables and add capers. Return to oven and roast until a thermometer inserted in thickest part of chicken thigh (without touching bone) registers 165 degrees, 25 to 30 minutes more. Let chicken rest 10 minutes. Meanwhile, toss vegetables with pan juices and return to oven, if additional browning is desired, 5 minutes. Serve chicken with vegetables.

SHEET PAN CHICKEN, CAULIFLOWER AND POTATO ROAST



Sheet Pan Chicken, Cauliflower and Potato Roast image

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

2 1/4 pounds bone-in, skinless chicken thighs (about 6 to 8 thighs; see Cook's Note)
1 small head cauliflower, trimmed and cut into 1-inch pieces
1 pint cherry tomatoes
12 ounces baby potatoes, such as yellow creamer or red, optional, cut into 1/2- or 1-inch pieces (about 2 cups)
2 1/2 tablespoons olive oil
2 1/2 teaspoons Italian seasoning
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons capers, chopped
2 tablespoons toasted pine nuts
2 tablespoons golden raisins

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.

SHEET-PAN CHICKEN, POTATOES AND CAULIFLOWER



Sheet-Pan Chicken, Potatoes and Cauliflower image

There's nothing that says that a thrown-together dinner can't be impressive-you just need the right recipe. This simple meal is made up of easily accessible ingredients-chicken, potatoes, cauliflower and spinach-but with the right seasoning and the right method, the flavors go far beyond basic. Roasting on a sheet pan brings out deeper flavors and adds nice caramelization to chicken and veggies alike. As a bonus, it's an easily adaptable meal that can flex to fit the ingredients you have on hand. And after all is said and done, you only have one pan to clean up-even better!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 9

4 tablespoons butter, melted
3/4 teaspoon salt
1/2 teaspoon pepper
1 lb small new potatoes, quartered
1/2 lb cauliflower florets, cut in bite-size pieces
4 boneless skinless chicken breasts (6 to 7 oz each)
4 cups fresh baby spinach
2 tablespoons chopped fresh parsley leaves
1 teaspoon chopped fresh thyme leaves

Steps:

  • Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • In large bowl, mix 2 tablespoons of the melted butter, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and cauliflower; toss to coat. Place cauliflower and potatoes (skin sides down) in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
  • In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and cauliflower are browned and very tender.
  • Add spinach to pan. Roast 1 to 2 minutes longer or until spinach wilts slightly. Top with remaining herbs.

Nutrition Facts : Calories 420, Carbohydrate 24 g, Cholesterol 135 mg, Fat 3, Fiber 4 g, Protein 43 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 2 g, TransFat 1/2 g

ROASTED CURRY-SPICED SWEET POTATOES AND CAULIFLOWER



Roasted Curry-Spiced Sweet Potatoes and Cauliflower image

This is a quick, easy, and healthy side dish with a little bit of heat.

Provided by ChefLaura

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 35m

Yield 4

Number Of Ingredients 9

2 sweet potatoes, peeled and cut into 3/4-inch chunks
½ head cauliflower, cut into bite-size pieces
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon curry powder
1 tablespoon maple syrup
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon sea salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet.
  • Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.

Nutrition Facts : Calories 197 calories, Carbohydrate 31.7 g, Fat 7.1 g, Fiber 5.9 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 525.9 mg, Sugar 9.5 g

CHICKEN WITH SWEET POTATOES AND CAULIFLOWER



Chicken With Sweet Potatoes and Cauliflower image

Delicious "all in one" recipe courtesy of *Everyday Food*. However, if I were really to serve it to *four* people, I'd want to up the amount of sweet potatoes and cauliflower some.

Provided by lecole54

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 sweet potato, peeled and sliced 1/4 inch thick (about 1/2 pound)
1/2 head cauliflower, cut into medium florets (about 1pound)
2 tablespoons extra virgin olive oil
coarse salt
ground pepper
2 tablespoons red wine vinegar (can also use sherry vinegar)
4 chicken breast halves, boneless and skinless (6-8 ounces each)
1 cup low sodium chicken broth
1/2 tablespoon unsalted butter, cold

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1-1/2 tablespoons of oil and season with salt and pepper. Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and gently toss with 1 tablespoon vinegar.
  • Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low heat. Season chicken with salt and pepper. Cook until golden and cooked through, 30-35 minutes, flipping chicken halfway through. Transfer chicken to a plate and tent with foil to keep warm.
  • To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3-5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegatbles and pan sauce.

Nutrition Facts : Calories 254.4, Fat 15.5, SaturatedFat 3.9, Cholesterol 50.2, Sodium 104.5, Carbohydrate 10.9, Fiber 2.4, Sugar 2.8, Protein 18.3

CHICKEN WITH SWEET POTATOES AND CAULIFLOWER



Chicken with Sweet Potatoes and Cauliflower image

This healthful meal, with flavorful roasted sweet potatoes and cauliflower, is bright, satisfying, and simple to prepare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Number Of Ingredients 9

1 sweet potato (about 1/2 pound), peeled and sliced 1/4 inch thick
1/2 head cauliflower (about 1 pound), cut into medium florets
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 tablespoons sherry or red-wine vinegar
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
1 cup low-sodium chicken broth
2 sprigs thyme
1/2 tablespoon cold unsalted butter

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1 1/2 tablespoons oil and season with salt and pepper. Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and gently toss with 1 tablespoon vinegar.
  • Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low. Season chicken with salt and pepper. Cook until golden and cooked through, 30 to 35 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil to keep warm.
  • To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegetables and pan sauce.

Nutrition Facts : Calories 349 g, Fat 13 g, Fiber 3 g, Protein 44 g

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