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Roast Chicken with Cauliflower and White Beans

  • Servings: 1
Roast Chicken with Cauliflower and White Beans

Source: Everyday Food, November 2011


  • 1 1/2 cups cauliflower florets
  • 1 teaspoon extra-virgin olive oil
  • 1 bone-in, skin-on chicken breast (about 10 ounces)
  • Coarse salt and ground pepper
  • 1/4 cup panko (Japanese breadcrumbs)
  • 1 tablespoon finely grated Pecorino Romano or Parmesan
  • 1 1/4 teaspoons chopped fresh rosemary leaves
  • 1/2 cup cannellini beans, rinsed and drained (from a 15-ounce can)
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon red-pepper flakes


  1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss cauliflower with 1/2 teaspoon oil. Season chicken with salt and pepper and place, skin side up, in center of cauliflower; roast 20 minutes. In a small bowl, combine 1/2 teaspoon oil, panko, cheese, and rosemary.

  2. Remove sheet from oven. Add beans, lemon zest, and red-pepper flakes to cauliflower; sprinkle cauliflower mixture with panko mixture and roast until panko is golden brown and chicken is cooked through, about 7 minutes.

Cook's Note

Swap It: Use broccoli in place of cauliflower or try chickpeas instead of beans in this dish.

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