Thursday, March 6, 2014

Roast Chicken and Potatoes with Cauliflower

Potatoes, cauliflower and chicken are roasted to delicious perfection, with tons of garlic!

Roast Chicken and Potatoes with Cauliflower    www.hunwhatfordinner.com

My kids are crazy for chicken legs. I think it's the novelty of being able to pick them up and just eat right off the bone. I love legs because they are less expensive than chicken breast and more flavourful as well. So, when I see chicken legs on sale, you can bet I buy a few BIG packs, to keep in the freezer. One of my favourite ways to cook chicken legs, is to roast them in the oven with potatoes. I had cauliflower in the fridge and I thought it would go perfectly with the potatoes and chicken. Then I remembered a recipe from Rachel Ray that I really love, for Roast Chicken and Cauliflower, that has tons of garlic in it. The way the garlic roasts up and get all sweet and tender, is amazing. So, I decided to add in a ton of garlic cloves, to kick this dish up a notch.

I love how the chicken juices flavour the potatoes and how the cauliflower caramelizes and gets all sweet. The fact that I can make a complete meal in one dish is always a bonus too. The kids absolutely loved this, even eating whole cloves of roasted garlic. I loved mashing the garlic up with the potatoes and eating both together. The salty, sweet, garlic-y flavour combo was out of this world and has my tummy rumbling, just thinking about it. If you prefer leaner cuts of chicken, feel free to make this using skin on, bone in chicken breast. The drippings are really what makes this dish amazing.

Roast Chicken and Potatoes with Cauliflower    www.hunwhatfordinner.com

Roast Chicken and Potatoes with Cauliflower

6 bone in, skin on chicken legs
10 medium potatoes, peeled and cut in half
2 C cauliflower florets
2 heads of garlic, peeled (approx 24 cloves)
2 tsp coarse sea salt
2 tsp dry rosemary
1 tsp garlic powder
fresh ground pepper
1 tsp paprika

Preheat oven to 400 degrees F.

Using a pestle and mortar, grind up the sea salt with the dry rosemary. Combine rosemary salt with the garlic powder, fresh ground pepper and paprika. 

Place the chicken legs in a large baking dish and season with half of the rosemary salt mixture. Place in oven and bake 10 minutes. 

In a large bowl, combine the potatoes, cauliflower and garlic. Drizzle with olive oil and season with the remaining rosemary salt mixture. 

Take the chicken out of the oven and remove from baking dish. Place potatoes, cauliflower and garlic into the hot baking dish, trying to keep everything in a single layer. Place chicken on top of the potatoes and place back into the oven. Cook for an additional 20-30 minutes, until potatoes are tender and chicken is cooked through.

This recipe is being shared at these AWESOME linky parties


Meghan@CleanEatsFastFeets said...

I'm pretty sure there is no such thing as too much garlic...well unless you're on a first date, but otherwise, there's no such thing as too much garlic.

Katherines Corner said...

oh great now I'm hungry, may I stop by for a nibble, giggle. looks delish. Thank you for sharing your sweet blog at the Thursday Favorite Things blog hop ♥

Miz Helen said...

Hi Cindy,
I just love a dinner like this and it is always so full of flavor, great recipe! Thanks so much for sharing with Full Plate Thursday, it is so nice to have you with us today. Have a great weekend and come back soon!
Miz Helen

Susan@Organized31 said...

I'm a lucky mom with 3 kids that love cauliflower. This recipe will be a hit with my family. Thanks for sharing at Inspire Us Thursday on Organized 31.