Lemon Roasted Chicken and Cauliflower

13 Reviews / 4.7 Average
This Lemon Roasted Chicken and Cauliflower is another dish that's easy enough to throw together for a busy weeknight meal, yet pretty enough to make for dinner guests as well! Simple to prep and cook in the oven, you'll want to add this to your dinner rotation.
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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!

Look how easy it is to create this recipe!

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87 thoughts on “Lemon Roasted Chicken and Cauliflower”

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  1. I just saw this on my Facebook feed! Yum! For the 450 roast temperature – is that on convection? or regular roast? I have a new wolf oven I am learning to use and am also wondering if I have to convert Lisa’s recipes for convection mode or if I just follow as directed. Thanks!

  2. Everyone needs to learn how to cut up a chicken! No need to have the butcher do it. One of the first things I was taught by my mother in the kitchen.

  3. 5 stars
    Made this tonight with great reviews from my husband and kids. My husband doesn’t really care for cauliflower but he ended up going back for thirds! The chicken turned out moist and juicy. I ended up spatchcocking a small chicken and then adding some chicken legs I had to get about 4.5 pounds worth of bone-in chicken. I also made my own lemon pepper because I didn’t have any on hand so I’m not sure how my homemade version compared to store bought but it was so good I think as long as I have lemons on hand I’ll just make my own again.

    Thanks for an easy and delicious weeknight meal!

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

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

  5. 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?

    1. 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

    1. Assistant to 100 Days (Amy)

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