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Recipe Summary test

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees . Place the chicken in a large cast-iron skillet. Rub with 1 tbsp. oil; season with salt and pepper. Stuff 5 sprigs thyme in the cavity. Using kitchen twine, tie the legs together. Roast 25 minutes.

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  • In a large bowl, toss the cauliflower, tomatoes, shallots, and the remaining 5 sprigs thyme and 2 tbsp. oil; season.

  • Arrange the vegetable mixture around the chicken. Roast, stirring the vegetables after 20 minutes, until the cauliflower is browned and tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 165 degrees , about 35 minutes more. Transfer the chicken to a platter.

  • Add the wine to the skillet and stir until reduced slightly, about 1 minute. Sprinkle the vegetables with the chopped thyme; serve with the chicken.

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