Recipes Ingredients Meat & Poultry Chicken Roasted Chicken with Cauliflower and Chickpeas 3.9 (63) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 19, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs Servings: 4 Roasting the chicken on a preheated pan saves time and helps the meat brown. You don't need to add oil to the califlower and chickpeas; they cook in the drippings from the chicken. Ingredients 1 whole chicken (3 ½ 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 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. 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. Rate it Print