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 lemon roasted chicken and cauliflower 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!
That being said, don’t be afraid to try and butcher your whole chicken yourself, too. It’s a great skill to have in the kitchen!
Tips For Making This Lemon Roasted Chicken and Cauliflower Recipe
- If you have the time, pan sear the meat beforehand to lock in the juices before roasting
- If you use cast iron cookware, save dishes by browning the chicken in an oven safe pan that’s large enough to add the cauliflower to after
- Note: this recipe’s cooking time is based on a roasting pan; cooking time in cast iron pans may vary
- Fresh ingredients work best for this lemon roasted chicken and cauliflower recipe, but you can substitute with dry spices in a pinch
- For extra flavor, swap the water for chicken stock
- Serve on its own, or with a side dish like wild rice
How to Cook Lemon Chicken and Cauliflower in the Slow Cooker
Unfortunately, this recipe doesn’t translate well to the slow cooker if you want both chicken and cauliflower cooked together. The cauliflower will probably come out mushy and lose that roasted taste and texture. That being said, you can definitely make the lemon chicken in your crock pot and prepare the cauliflower on its own!
To cook just the chicken in a slow cooker, cut the water down to â…“ of a cup and add the cut chicken to the crock pot. Season, then cook on high for 3-4 hours or low for 6-7 hours. Serve with roasted cauliflower or cauliflower gratin.
FAQs
Lemon Roasted Chicken and Cauliflower
Ingredients
- 1 whole chicken (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)
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 sprigs rosemary
- 1 cup water
Instructions
- Preheat oven to 450 degrees F.
- In a large roasting pan arrange the raw chicken parts and cauliflower.
- Drizzle the olive oil over top and rest the two rosemary sprigs across the top.
- Add the lemon slices and then sprinkle the entire dish with the garlic, lemon pepper, and salt.
- Pour 1 cup of water in the bottom of the roasting pan.
- Bake until the chicken breast registers an internal temperature between 170 to 175 degrees with a quick read thermometer, about 30 minutes.
Delicious! This was super easy and lots of flavor.
One of my favorites.
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!
Your regular oven setting – not convection. Enjoy!
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.
Can you do this recipe in the crock pot instead?
Hello. This should help: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343
Where did this recipe go?
Hi Hannah. The recipe is there.
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!
If you have it, add 1 cup of homemade chicken broth in place of the water for added flavor. Great recipe.
I love these super easy recipes. I have included your recipe in my March Real Food Meal Plan. Thanks for sharing!
Did in a cast iron Dutch oven I like mine a little more brown so I let it cooked an 1:30 min
I made it with boneless chicken thighs and it came out great. STill cooked it 30 minutes.
Husband said, “Don’t lose this recipe.”
Quick question: is the chicken and cauliflower sitting in the water at the bottom of the roasting pan?
Sorry Melissa. I had my mind on a broiler pan and a different recipe. Yes, water goes in the pan! :)
I can’t wait to try, i just love all your recipes!
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?
Hi Jamie. All ovens burn a little differently. The cook time on this recipe has worked out well in my oven. ~Amy
Jamie
Just put the cauliflower in 30 minutes after the chicken.
Hi – I also live in Charlotte. Was wondering where you buy the whole chicken? Thanks!
Hi Kelley. Lisa usually buys from the Matthews Farmer’s Market. Costco typically has whole organic chickens, too. ~Amy