Lemon Roasted Chicken and Cauliflower
This lemon roasted chicken and cauliflower recipe 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.
Servings 6 people
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
- ½ 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.
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
Nutrition Facts
Lemon Roasted Chicken and Cauliflower
Amount Per Serving
Calories 76
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 226mg10%
Potassium 323mg9%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 2g2%
Protein 2g4%
Vitamin C 56.7mg69%
Calcium 31mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.