Regular readers know that I love to roast chicken thighs or
drumsticks to give the illusion of a roast chicken dinner without
having to deal with a whole bird – this a great option mid-week or if you are cooking for one or two.
In this dish chicken and cauliflower are simply tossed with salt, black pepper, capers, oil and lemon juice, then roasted together for an easy and flavoursome dinner that is sure to be dinner winner.
Roast Chicken & Cauliflower
Potatoes can also be added to the pan and roasted alongside the chicken and cauliflower.
4 chicken thighs
1 small cauliflower, cut into florets
sea salt and freshly ground black pepper
1 tbsp capers
juice 1 lemon
a good handful parsley, chopped
1 Preheat oven to 200°C.
2 Place chicken and cauliflower in a large bowl. Season with a good grind of salt and black pepper. Drizzle with oil and lemon juice, add capers and toss to coat with oil.
3 Tip chicken and cauliflower onto a baking tray lined with
aluminium foil and spread out in a single layer – turning chicken skin-side up. Bake for 45-60 minutes or until chicken and
cauliflower are golden and cooked through. Serve scattered with parsley.
Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Cauliflower: Krismaw Gardens – Hastings; Parsley: JJ’s Organics – Napier; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard
Ingredients: capers, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Other easy roast chicken dishes you might like to try: