Recipe: Lemon Roasted Chicken and Cauliflower

This is another dish that’s easy enough to throw together on a busy weeknight, yet pretty enough to make for dinner guests as well! I recently made this recipe when my parents were in town (with a big salad on the side), and the serving platter was completely empty by the end of dinner. I absolutely love meals that are so much easier to make than they appear. :)

Also, don’t forget to make overnight chicken stock in your slow cooker with the leftover bones! When I purchased an organic whole chicken from the grocery store for this recipe I asked the butcher to cut it into parts for me, which he did at no charge. I was also left with some parts that we don’t typically eat so I threw those in the slow cooker (along with the cooked bones) for the stock as well. So if you go this route, be sure you know what parts you are putting into the roasting pan before baking it. Your guests might be a little confused if you try to serve them roasted chicken back (eeek!). Okay, enough about that topic that frankly makes me a little uncomfortable!


Roasted Chicken and Cauliflower


4.6 from 10 reviews
Lemon Roasted Chicken and Cauliflower
Serves: 5 to 6
  • 1 whole chicken (about 4 pounds), cut into parts - ask the butcher at the grocery store to cut it for you
  • 1 head cauliflower, cut into florets with big stems removed
  • 1 lemon, thinly sliced (with peel left on)
  • 6 cloves garlic, minced
  • 1 teaspoon lemon pepper (sold in spice aisle)
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 2 rosemary sprigs
  • 1 cup water
  1. Preheat oven to 450 degrees F.
  2. In a large roasting pan arrange the raw chicken parts and cauliflower. Add the lemon slices and then sprinkle the entire dish with the garlic, lemon pepper, and salt. Drizzle the olive oil over top and rest the two rosemary sprigs across the top.
  3. Pour 1 cup of water in the bottom of the roasting pan and bake until the chicken breast registers an internal temperature between 170 to 175 degrees with a quick read thermometer, about 30 minutes.
The chicken can be browned in a skillet on the stove prior to roasting, but is not necessary. I tried it both ways and while searing the chicken added a nice additional flavor it certainly is not an extra step I would want to deal with when short on time. The chicken pictured above was not browned in advance and the outcome was delicious.

We recommend organic ingredients when feasible.

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  • Comments

    1. Kelley |

      Hi – I also live in Charlotte. Was wondering where you buy the whole chicken? Thanks!

      • Assistant to 100 Days (Amy) |

        Hi Kelley. Lisa usually buys from the Matthews Farmer’s Market. Costco typically has whole organic chickens, too. ~Amy

    2. Jamie |

      This took an hour to bake… I cooked it on a rack though. Because it was in so long, the cauliflower burnt a little. How do you get yours to be done in 30 minutes? Even when I just cook chicken legs, they take 50 minutes?

      • Amy Taylor (comment moderator) |

        Hi Jamie. All ovens burn a little differently. The cook time on this recipe has worked out well in my oven. ~Amy

      • Lena |

        Just put the cauliflower in 30 minutes after the chicken.

    3. |

      I can’t wait to try, i just love all your recipes!

    4. Melissa |

      Quick question: is the chicken and cauliflower sitting in the water at the bottom of the roasting pan?

      • Amy Taylor (comment moderator) |

        Sorry Melissa. I had my mind on a broiler pan and a different recipe. Yes, water goes in the pan! :)

    5. sara |

      I made it with boneless chicken thighs and it came out great. STill cooked it 30 minutes.

      Husband said, “Don’t lose this recipe.”

    6. Teela |

      Did in a cast iron Dutch oven I like mine a little more brown so I let it cooked an 1:30 min

    7. SS |

      If you have it, add 1 cup of homemade chicken broth in place of the water for added flavor. Great recipe.

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