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!
Lemon Roasted Chicken and Cauliflower
This roasted chicken 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!
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. 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.
Recipe Notes
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.
Nutrition Facts
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Slow Cooker Recipe from Cook Smarts (+ special deal on meal plans!)
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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?
Jamie
Just put the cauliflower in 30 minutes after the chicken.
Hi Jamie. All ovens burn a little differently. The cook time on this recipe has worked out well in my oven. ~Amy
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
What if I don’t have a roasting pan? Can I do it in a 9×9 glass dish? What are my other options? Thanks! :)
Yes, Kaci. A glass dish will work, too. ~Amy
I just pulled this out of the oven it smells amazing! I used drumsticks and thighs because that is what I had on hand. I can’t wait to dig in.
Do you place the chicken on a rack in the roasting pan?
I just found in the first page of comments it says the chicken sits in its juices, not on a rack.
I was just wondering the same thing.
Do you leave the skin on the chicken?
Hi Rachel. Lisa leaves the skin on. ~Amy
I’m just getting started trying to do real foods, and I’m not sure how the butcher at the grocery store works. I know, I’m 32 an never bought anything from the meat or cheese counter at the grocery! We have a Kroger here…so I just go to the refrigerator section and pick out a whole chicken, then take it to the butcher counter and they will cut it up for me? Or do I order the chicken at the butcher counter? Sorry, I know this sounds dumb!!
Hi Beth. Yes, you can find the chicken in the refrigerated section and the butcher is usually happy to to cut up the chicken for you. ~Amy
I have made this twice in the last three weeks and it is a HUGE hit. Even my picky seven year old asked for seconds. (And I stood over the pan scarfing cauliflower like an animal when I was supposed to be putting away leftovers. Is that bad?) My husband and I spend a lot of time comparing the flavor to effort ratio of our meals and this one is a winner. So much flavor for so little effort. Thanks very much for sharing this delicious recipe.