I clipped this recipe out of Martha Stewarts Everyday Food back in 2006, and as the cool weather approaches, it is definitely a go-to recipe in our house. The original recipe has stayed pretty much the same, but I have been known to add other root vegetables (beets, turnips, rutabagas) and mix it up with an unusual color of cauliflower. And I usually put in more vegetables than the recipe calls for, they shrink quite a bit in the oven.
Takes about 10 minutes to put together, and another 45 minutes to roast. I recommend using a large roasting pan, such as the Calphalon Classic Roaster or the Sur La Table Stainless Roasting Pan. Basically a pan with higher sides. I have made this dish before in a regular roasting pan, and the larger one just works better.
roast-chicken-with-cauliflower
Roast Chicken with Carrots and Cauliflower
- 1 pound carrots, peeled and chopped into 2 inch chunks
- 1 head cauliflower, cut into medium size florets
- 1 1/2 teaspoons ground coriander, divided
- 3/4 teaspoon ground cumin, divided
- coarse salt and ground pepper
- 6 whole chicken legs, skin on
- 1 tablespoon lemon juice
Preheat oven to 475F.
In roasting pan, combine carrots, cauliflower, 1 teaspoon coriander, 1/2 teaspoon cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper. Arrange vegetables around the side of the pan.
Place chicken legs along the center and sprinkle with remaining 1/2 teaspoon coriander and 1/4 teaspoon cumin. Season with salt and pepper.
Roast, stirring vegetables once, until chicken is well browned and crispy (180F internal temperature). Remove chicken to platter.
Add lemon juice to pan and stir and scrape up drippings, mixing with vegetables. Serve.
Related Cauliflower Recipes:
Meyer Lemon and Cranberry Buckle (recipe)
Family Dinner Plan: Still with the freezer
In the Kitchen with Chez Pim: Marmalade
7 Comments
Love the purple cauliflower with this!
Twitter: kitchengirl
I do too! I really wanted to find a recipe for a Hungarian Cauliflower Soup, like my suite-mate in college used to make, as I thought it would be beautiful with this purple cauliflower….
Wow, that is a colorful dish! I’ll have to give that purple cauliflower a try. I wonder if my guys would try it. I usually hide the cauliflower. It was great to meet you at Blogher food!!!
Can you use chicken breasts in this dish ?
Twitter: kitchengirl
Agreed, nice to meet you too!
Roasting cauliflower really makes it taste great. In fact, I have had luck roasting many vegetables that were initially deemed “gross” by my kids…
Twitter: kitchengirl
probably, and then you would want to adjust the roasting time, as I don’t think chicken breasts take quite as long. I know this goes against the reason for using chicken breasts, but in this dish, I might chose skin-on breast for maximum flavor….
Let me know how it turns out for you!
I was never a fan of cauliflower until I roasted it. As soon as I tasted that I was hooked. Still can’t get my family to dig in. Too many years of junk but I try every day. I’m making headways with my 16 year old very slowly. My husband likes most of the vegetables I make so I’m trying to get him to change his story that he doesn’t like vegetables. We all have our stories about ourselves.
If you head to the DC area let me know!