ROAST WHOLE CHICKEN WITH CAULIFLOWER
Adapted from "The Bistros, Brasseries and Wine Bars of Paris" by Daniel Young. (This recipe is from Thierry Breton of Chez Michel.) If orange cauliflower is not available, white cauliflower can be substituted. Farm markets often have various colors of carrots, but good old orange ones are just fine.
Provided by Chef Kate
Categories Whole Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees.
- Put the nuts on a baking sheet and toast them in the oven until browned and fragrant, about 10 minutes. Let cool, then coarsely chop the nuts. Set aside.
- Raise the oven temperature to 425 degrees. Clean the chicken inside and out with cold water; pat dry with paper towels. Let stand for 20 minutes.
- Smear the butter under the skin and on the outside of the chicken and season with 2 teaspoons salt and one-eighth teaspoon pepper. Tie legs together with kitchen twine. Place the chicken, on its side, in a roasting pan, and cook until the skin begins to crisp, about 20 minutes.
- While the chicken is roasting, prepare the vegetables. Wash the cauliflower and separate it into large florets. Separate the garlic cloves from the head and crush them by laying each clove on a flat surface and pressing down on it with the broad side of a large kitchen knife. Remove the peel.
- After the chicken has been in the oven the first 20 minutes, distribute the crushed garlic cloves and shallots around the chicken in the pan, top with the cauliflower and carrots, and drizzle with 1 cup cold water. Season vegetables with salt and pepper to taste.
- Lower the oven temperature to 350 degrees, turn the bird on its other side, and cook, basting the bird and vegetables with the cooking juices two to three times, for 20 minutes more.
- Then scatter the hazelnuts over the cauliflower, turn the bird breasst die up, basting every 10 minutes or so, until the juices run clear when you cut between a leg and a thigh, about 30-40 minutes more.
- Transfer the chicken to a warm serving platter and let stand 10 minutes.
- Surround the chicken with vegetables, spoon the cooking juices all over, garnish with parsley if desired, and serve immediately, carving at the table.
Nutrition Facts : Calories 649.7, Fat 47.8, SaturatedFat 15.5, Cholesterol 168, Sodium 219.5, Carbohydrate 18, Fiber 5, Sugar 5.6, Protein 38.2
ROAST CHICKEN WITH CAULIFLOWER AND SWEET POTATOES
Make this Roast Chicken with Cauliflower and Sweet Potatoes for a nutritious one-pan weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 8
Steps:
- 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.
- 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.
WHOLE ROASTED CAULIFLOWER WITH ROMESCO
In this recipe, a whole head of cauliflower is boiled and then roasted until gloriously browned. It is served with a rich romesco sauce, resulting in a dish that is meaty and filling. It could even command center stage, but it also makes a nice accompaniment.
Provided by Mark Bittman
Categories brunch, dinner, lunch, weekday, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Fill a large pot 2/3 of the way with water, and set to boil; turn on the broiler, and put the rack about 4 inches from the heat source. Put the peppers on a foil-lined baking sheet, and broil, turning as each side browns, until they have darkened and collapsed, 15 to 20 minutes. Wrap the peppers in the same foil that lined the pan; when they are cool enough to handle, remove the skins, seeds and stems (this is easiest under running water). Set aside.
- Move oven rack to the lowest setting. Heat the oven to 450. Remove the leaves from the cauliflower. When the water boils, salt it generously. Submerge the head of cauliflower in the water, reduce the heat to a simmer and cook until you can easily insert a knife into the center, 15 minutes or more. Don't overcook.
- Using two spoons or a shallow strainer, transfer the cauliflower to a rimmed baking sheet, and pat dry with paper towels. Drizzle all over with olive oil, sprinkle with salt and roast until it's nicely browned all over, 40 to 50 minutes.
- Meanwhile, combine the roasted red peppers, almonds, garlic, vinegar and a sprinkle of salt and pepper in a food processor. Turn the machine on and stream in 1/4 cup olive oil; purée into a thick paste. Taste, and adjust the seasoning.
- When the cauliflower is browned, transfer it to a serving platter. Cut it into slices or wedges, and serve the romesco on the side for dipping.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 611 milligrams, Sugar 7 grams, TransFat 0 grams
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