Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. Let chicken stand at room temperature 1 hour. Pat dry, then rub with oil and season with salt and pepper. Place on a rimmed baking sheet.

    Advertisement
  • Toss together sweet potatoes, cauliflower, pancetta, rosemary, and oil; season with salt and pepper. Spread around chicken (they won't be in a single layer). Roast 25 minutes; remove from oven.

  • Turn vegetables and add capers. Return to oven and roast until a thermometer inserted in thickest part of chicken thigh (without touching bone) registers 165 degrees, 25 to 30 minutes more. Let chicken rest 10 minutes. Meanwhile, toss vegetables with pan juices and return to oven, if additional browning is desired, 5 minutes. Serve chicken with vegetables.

Reviews (2)

54 Ratings
  • 5 star values: 10
  • 4 star values: 12
  • 3 star values: 19
  • 2 star values: 10
  • 1 star values: 3
Rating: 5 stars
10/22/2016
This recipe was absolutely delicious. Will be making this again very soon. The pancetta and capers give this dish a wonderful flavor.
Rating: 5 stars
09/12/2014
This is a delicious roast chicken dish with subtle yet deep flavors. My husband said it may be the best thing I've ever made... and I cook often and well, so that's quite a plug for this dish. I used bone-in, skin-on chicken breasts instead of a whole chicken. I may add whole green beans next time. It's also a plus that this was a super easy meal; perfect for a fall evening.