Lemon Roasted Chicken and Cauliflower

By toobze

Ingredients

• 1 whole chicken (about 4 pounds), cut into parts – ask the butcher at the grocery store to cut it for you
• 1 head cauliflower, cut into florets with big stems removed
• 1 lemon, thinly sliced (with peel left on)
• 6 cloves garlic, minced
• 1 teaspoon lemon pepper (sold in spice aisle)
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 2 rosemary sprigs
• 1 cup water

Details

Servings 5
Adapted from 100daysofrealfood.com

Preparation

Step 1

Preheat oven to 450 degrees F.

In a large roasting pan arrange the raw chicken parts and cauliflower. Add the lemon slices and then sprinkle the entire dish with the garlic, lemon pepper, and salt. Drizzle the olive oil over top and rest the two rosemary sprigs across the top.

Pour 1 cup of water in the bottom of the roasting pan and bake until the chicken breast registers an internal temperature between 170 to 175 degrees with a quick read thermometer, about 30 minutes.