Roast Chicken with Cauliflower and White Beans

Roast Chicken with Cauliflower and White Beans

Skin-on, bone-in chicken breasts pack a ton of flavor that gets imparted to the cauliflower that's roasted alongside it.


  • 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


  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 Notes

Use broccoli in place of cauliflower or try chickpeas instead of white beans.

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