ROAST CHICKEN WITH CAULIFLOWER AND SWEET POTATOES
Make this Roast Chicken with Cauliflower and Sweet Potatoes for a nutritious one-pan weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Let chicken stand at room temperature 1 hour. Pat dry, then rub with oil and season with salt and pepper. Place on a rimmed baking sheet.
- Toss together sweet potatoes, cauliflower, pancetta, rosemary, and oil; season with salt and pepper. Spread around chicken (they won't be in a single layer). Roast 25 minutes; remove from oven.
- Turn vegetables and add capers. Return to oven and roast until a thermometer inserted in thickest part of chicken thigh (without touching bone) registers 165 degrees, 25 to 30 minutes more. Let chicken rest 10 minutes. Meanwhile, toss vegetables with pan juices and return to oven, if additional browning is desired, 5 minutes. Serve chicken with vegetables.
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nightwolf
[email protected]Overall, this is a great recipe. It's easy to make, it's healthy, and it's delicious.
Bikagawilsontini Mugalu
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the roasted cauliflower and sweet potatoes.
Hailey Rasmussen
[email protected]I'm not a fan of sweet potatoes, but I loved them in this dish. They were roasted to perfection, and they had a slightly caramelized flavor.
ma Lo
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken and vegetables are cooked to perfection.
Big Kitty
[email protected]I'm not a vegetarian, but I love this dish. The vegetables are so flavorful, and the chicken is just a bonus.
Mike Bullari
[email protected]This dish is perfect for a potluck. It's easy to transport, and it's always a crowd-pleaser.
ItsHeatCat5 Jarrid K
[email protected]I love that this recipe is customizable. I added some chopped carrots and celery to the roasting pan, and it turned out great.
supreme class10
[email protected]This recipe is a great way to use up leftover chicken. I had some roasted chicken in the fridge, and I used it to make this dish.
Aminullah Khaksar
[email protected]I'm not sure if I did something wrong, but my cauliflower was a bit mushy. I think I should have roasted it for a shorter amount of time.
Michael Price
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Yolandi Kuhn
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few changes to the cooking time and seasoning.
Kendra Farnsworth
[email protected]The chicken was a bit dry. I think I should have roasted it for a shorter amount of time.
Robert Booth
[email protected]This recipe was a bit bland for my taste. I added some extra salt and pepper to the chicken and vegetables before roasting them.
Akudo Edeh
[email protected]I liked that this recipe used sweet potatoes. They added a nice touch of sweetness to the dish.
Finn Shiels
[email protected]This dish was easy to make and didn't require a lot of ingredients. I was able to find everything I needed at my local grocery store.
Maddi Mallette
[email protected]The chicken skin was crispy and delicious. I used a mixture of olive oil and butter to roast the chicken, which gave it a nice golden brown color.
Yooh Azuham Mohamed
[email protected]I'm not a big fan of cauliflower, but I loved it in this dish. The roasting process brought out its natural sweetness.
Lahmear Hampton
[email protected]This recipe was a hit with my family! The chicken was juicy and flavorful, and the vegetables were roasted to perfection. I will definitely be making this again.