Roasted Chicken and Cauliflower
- 4 whole chicken legs
- 3 tablespoons extra virgin olive oil
- 4 cups cauliflower florets
- 12 cloves garlic, peeled and smashed
1. Preheat oven to 400 degrees. Pat chicken dry; season. In large skillet, heat extra virgin olive oil over high. Add chicken, skin side down; cook until browned, 8 minutes. Turn over; cook until browned, 5 minutes. Transfer to plate. Add cauliflower and garlic to skillet. Cook until cauliflower begins to brown, 5 minutes. Top with chicken; bake until chicken is cooked through, 25 minutes.