Chicken and Egg strikes again: Chicken with Charred Cauliflower and Peppers

Because I have the oven heating up to make banana bread to fly with me this evening to see Kelly in LA and because I have three baking posts in the queue I feel the need to post a savory recipe.  Here's another recipe adapted from a current favorite cookbook, "Chicken and Egg".  I had cauliflower, a Costco bag of red/yellow/orange peppers and two fresh skin on and bone in chicken breasts and that's pretty much what this recipe required.  So instead of grilling chicken and roasting the vegetables, I roasted them all together.  The charred and roasted veggies with the lemon kick were so amazing.  Perfection.  Definitely roasting vegetables again with the addition of lemon juice to the usual olive oil, kosher salt and pepper and the not as usual garlic (always worried it might burn, but it did not with all the oil and juice).  I have forgotten for about two months to buy a battery for my instant read thermometer and I have to get that to the top of the errand list.  If you want your chicken to be a little moister than mine, baste it with the pan juices, check the internal temperature for doneness or just use chicken thighs or drumsticks.

I would love to sit and chat, but it's pretty out and I have some outside work to do while the going is good and then I need to shower up and finish packing for my LA adventure with my LA girl.  Can't wait!  Duke girl comes home next Friday.  It's all good in November!

look, something savory instead of sweet in my oven
Chicken with Charred Cauliflower and Peppers

1 head cauliflower, leaves removed and cored then cut into small florets (about 4 cups)
2 large red, yellow or orange peppers, seeded and cut into one inch dice
3 T olive oil
2 T fresh lemon juice
4 cloves garlic, minced
11/2 tsp kosher salt or coarse sea salt
1 tsp  tsp freshly ground black pepper
2 pounds chicken thighs or drumsticks *I used breasts, but they were a little dry in this recipe so use the dark meat if you can
2 tsp cumin

Preheat oven to 450 degrees.  If you do not have a seasoned stoneware rimmed baking sheet (you see my vintage Pampered Chef model in a lot of recipes), lightly brush a rimmed baking sheet with olive oil.

In a large bowl, stir together olive oil, lemon juice, garlic, salt and pepper.  Reserve about 1/3 for chicken and toss the cauliflower and peppers in the remaining mixture and spread on the baking sheet.

In the same bowl, add back the reserved oil/lemon juice mixture and add the cumin with the chicken pieces and turn to coat.  Nestle the chicken pieces amongst the vegetables on the baking sheet.

Bake for 30-40 minutes, stirring the vegetables once or twice until vegetables are tender and charred and the chicken is no longer pink in the center.

Serve immediately.

olive oil, lemon juice, garlic, salt and pepper in large bowl

all tossed and nestled and ready to bake

charred, roasted and delicious

those are some seriously delicious vegetables on my chicken!


Popular Posts