Roast Chicken & Cauliflower

Prep Time: 15 min
Cook Time: 25 min
Serves: 4

Here’s a simple one-dish dinner. Roasting heightens the flavour of the cauliflower and makes it sweeter.


1 1/2 lb (0.7 kg) boneless chicken thighs
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) olive oil
1 pinch sea salt
1/4 tsp (1.25 mL) black pepper, freshly ground
6 cups (1.5 L) cauliflower, florets
1 tbsp (15 mL) capers, drained
1/4 cup (60 mL) parsley, fresh, minced
2 tbsp (30 mL) balsamic vinegar
4 sprigs parsley, fresh (optional garnish)
4 lemon, cut into wedges (for garnish)


1 Preheat oven to 450°F (230°C).
2 Cut chicken thighs half. Set aside.
3 Heat one tablespoon (15 mL) of olive oil in a large skillet over medium-high heat. Add chicken pieces, season with sea salt and freshly ground black pepper. Sauté about 5 minutes per side until golden brown and cooked through. Cover and keep warm reserving pan juices.
4 Cut head of cauliflower into four. Remove core. Cut into florets approximately 2 inches (5 cm) large. Toss florets with the other tablespoon (15 mL) of olive oil. Spread out on a baking tray. Place in pre-heated oven and roast 15 minutes. Remove from oven and turn cauliflower florets over to promote even roasting. Place chicken and pan juices over cauliflower and continue to cook until just tender and chicken is heated through - about 5-10 minutes or has reached an internal temperature of 165°F (74°C). Remove from oven.
5 To serve, place roasted chicken pieces in centre of a serving platter. Add cauliflower and pan juices to a large bowl. Toss with the capers, minced parsley and balsamic vinegar. Spread around chicken on platter. Garnish with sprigs of fresh parsley and lemon wedges.