Roast Chicken & Cauliflower
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 450°F (230°C).
Cut chicken thighs half. Set aside.
Heat one tablespoon (15 mL) of olive oil in a large skillet over medium-high heat. Add chicken pieces, season with sea salt and freshly ground black pepper. Sauté about 5 minutes per side until golden brown and cooked through. Cover and keep warm reserving pan juices.
Cut head of cauliflower into four. Remove core. Cut into florets approximately 2 inches (5 cm) large. Toss florets with the other tablespoon (15 mL) of olive oil. Spread out on a baking tray. Place in pre-heated oven and roast 15 minutes. Remove from oven and turn cauliflower florets over to promote even roasting. Place chicken and pan juices over cauliflower and continue to cook until just tender and chicken is heated through – about 5-10 minutes or has reached an internal temperature of 165°F (74°C). Remove from oven.
To serve, place roasted chicken pieces in centre of a serving platter. Add cauliflower and pan juices to a large bowl. Toss with the capers, minced parsley and balsamic vinegar. Spread around chicken on platter. Garnish with sprigs of fresh parsley and lemon wedges.
Eight thighs approximately 80 grams each are used in this dish. If you have smaller eaters the recipe will feed more than four people.
|Per 330 g serving||Amount|
|Saturated Fat||3 g|
|Per 330 g serving||% Daily Value|