- Cook Time
- Prep Time
- 2 tablespoons EVOO
- 1 whole chicken (3 1/2 lbs.), quartered
- 1 lemon, thinly sliced
- 3 rosemary sprigs
- 4 cloves garlic, halved
- 1 head cauliflower, cut into florets
- 3 tablespoons chopped flat-leaf parsley
Preheat the oven to 450 degrees . In a large ovenproof skillet, heat 1 tbsp. EVOO over medium-high. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 7 minutes. Turn chicken, scatter with the lemon slices, rosemary sprigs and garlic, and roast until cooked through, about 25 minutes.
Meanwhile, in a large skillet, heat the remaining 1 tbsp. EVOO over medium-high. Cook the cauliflower, stirring occasionally, until browned in spots, about 5 minutes. Add 3/4 cup water, partially cover and cook until just tender, 10 minutes. Season.
Transfer the cauliflower to a platter and add the chicken and lemon slices. Discard the rosemary. Mash the garlic into the pan juices. Top the chicken with the pan sauce and sprinkle with parsley.