Roasted Chicken with Cauliflower and Chickpeas
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Everyday Food, April 2011
- Prep Time 10 minutes
- Total Time 1 hour
- Yield Serves 4
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Ingredients
- 1 whole chicken (3 1/2 to 4 pounds), rinsed, patted dry, and cut into 8 pieces
- Coarse salt and ground pepper
- 1 pint grape or cherry tomatoes
- 1 small head cauliflower, cored and cut into 2-inch florets
- 1 large red onion, cut into wedges
- 1 can (15.5 ounces) chickpeas, rinsed and drained
Directions
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Place a rimmed baking sheet in oven and preheat to 450 degrees, with racks in upper and middle thirds. Season chicken with salt and pepper. Carefully remove sheet from oven and arrange chicken, skin side up, in a single layer. Roast on upper rack, 20 minutes.
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Remove chicken from oven and, with tongs, transfer to another rimmed baking sheet along with tomatoes. Add cauliflower, onion, and chickpeas to drippings on first sheet and toss to combine; season with salt and pepper. Roast chicken on upper rack and vegetables on middle rack until chicken is golden and cooked through and cauliflower is tender when pierced with a knife, about 30 minutes. Transfer chicken and vegetables to a serving dish and serve immediately.
This recipe has become a family favorite! I have made this many times, now, and plan to keep this recipe handy for years to come!
I have made this meal 101 times. It is one of my absolute favorites! Fast, easy and my kids love it too! A go to meal.
I've made this one a few times. It's great! I didn't know how much I liked cauliflower.
This was a good recipe, if a bit bland. The second time I made it, I added some saffron to the chicken and the chickpeas and that made the whole difference. Great for a weekday meal!