Okay I’ve been promising this recipe like forever. I don’t mean to be a slacker, but sometimes life just gets in the way of finalizing and posting recipes. But here it is……it’s very basic, very simple, and I probably make this at least once a week. Because it’s very basic and very simple. And to go along with the theme of basic and simple, these are even iPhone photos lol.
Roasted Chicken and Cauliflower
- 1 whole chicken, 3 -4 pounds
- 5 tablespoons butter, divided
- Several springs of fresh thyme
- 1 teaspoon onion powder
- 1 teaspoon paprika, divided
- 10-ounce package cauliflower florets, large pieces quartered
- ¼ – ½ cup white wine
- kosher salt and coarse ground black pepper
- Preheat the oven to 425°F. Place three tablespoons of butter in a small ramekin and heat in the microwave until melted, about 30 seconds.
- Place the chicken in a roasting pan with a rack, drizzle the melted butter over it. Season with the onion powder, most of the paprika, salt, and pepper. Scatter a few sprigs of thyme over the top, reserving some for the cauliflower.
- Roast the chicken for 20 minutes at 425ºF and then turn the oven down to 375ºF. Continue cooking until the juices run clear, about another 50 minutes depending on the size.
- When the chicken is cooked, remove it from the baking dish and place on a plate and tent with a piece of foil to keep warm. Remove the rack from the dish. Return the oven to 425ºF.
- To the baking dish, add the wine, cauliflower, and 1-2 tablespoons of butter. Scatter the remaining thyme sprigs over the top and season with salt pepper, and the remaining paprika. Stir to combine.
- Roast for 10-12 minutes, stirring occasionally.
- Carve the chicken and add the cauliflower and juices to a serving plate. Enjoy!