Ingredients Meat & Poultry Chicken Chicken Breast Recipes Roast Chicken with Cauliflower and White Beans 3.7 (10) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 28, 2021 Print Share Share Tweet Pin Email Servings: 1 Skin-on, bone-in chicken breasts pack a ton of flavor that gets imparted to the cauliflower that's roasted alongside it. Ingredients 1 ½ cups cauliflower florets 1 teaspoon extra-virgin olive oil 1 bone-in, skin-on chicken breast (about 10 ounces) Coarse salt and ground pepper ¼ cup panko (Japanese breadcrumbs) 1 tablespoon finely grated Pecorino Romano or Parmesan 1 ¼ teaspoons chopped fresh rosemary leaves ½ cup cannellini beans, rinsed and drained (from a 15-ounce can) 1 teaspoon finely grated lemon zest ¼ teaspoon red-pepper flakes Directions 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. 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 Notes Use broccoli in place of cauliflower or try chickpeas instead of white beans. Print