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!
- 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
- Preheat oven to 450 degrees F.
- 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.
- 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.
We recommend organic ingredients when feasible.