Best 5 Roasted Chicken With Cauliflower And Chickpeas Recipes

Feast your senses on a culinary delight that weaves together the hearty flavors of chicken, the earthy goodness of cauliflower, and the nutty crunch of chickpeas in a symphony of taste. This roasted chicken with cauliflower and chickpeas dish, a testament to the beauty of simple yet exquisite cooking, promises a tantalizing journey for your palate. With its vibrant colors and tantalizing aroma, it's sure to become a favorite in your recipe collection. Alongside this star dish, the article presents a treasure trove of additional culinary gems: a mouthwatering roasted chicken with vegetables, a classic chicken cacciatore brimming with Italian charm, and a flavor-packed chicken shawarma that captures the essence of Middle Eastern cuisine. Embark on a culinary adventure with our curated selection of chicken recipes, each offering a unique symphony of flavors and textures that will leave you craving for more.

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SHEET PAN CHICKEN, CAULIFLOWER AND POTATO ROAST

Sheet Pan Chicken, Cauliflower and Potato Roast image

This roast is made on one sheet pan and is an easy dinner packed with flavor. Serve with some French bread and butter for a great meal.

Provided by Tara Bench

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 1/4 pounds bone-in, skinless chicken thighs (about 6 to 8 thighs; see Cook's Note)
1 small head cauliflower, trimmed and cut into 1-inch pieces
1 pint cherry tomatoes
12 ounces baby potatoes, such as yellow creamer or red, optional, cut into 1/2- or 1-inch pieces (about 2 cups)
2 1/2 tablespoons olive oil
2 1/2 teaspoons Italian seasoning
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons capers, chopped
2 tablespoons toasted pine nuts
2 tablespoons golden raisins

Steps:

Preheat the oven to 425 degrees F.
Toss the chicken with the cauliflower, tomatoes, potatoes, oil, Italian seasoning, salt and pepper in a large bowl. Transfer the chicken mixture to a rimmed sheet pan. Roast until the chicken and cauliflower are golden and the chicken is cooked through, 40 to 50 minutes.
Combine the parsley, capers, pine nuts and golden raisins in a small bowl. Sprinkle over the chicken to serve.

THE BEST ROASTED CHICKEN

The Best Roasted Chicken image

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Provided by Patricia Feeney Monson

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

Ingredients

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg

ROASTED CAULIFLOWER AND CHICKPEAS

Roasted Cauliflower and Chickpeas image

Provided by Guy Fieri

Categories side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1 tablespoon grated fresh ginger
1 head cauliflower, cut into florets
One 19-ounce can chickpeas, drained
1/2 sweet onion, sliced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Fresh cilantro sprigs, for garnish
Juice of 1/2 lime

Steps:

Preheat the oven to 400 degrees F.
Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

CHICKEN WITH ROASTED CHICKPEAS

Chicken with Roasted Chickpeas image

Give your go-to chicken recipes a rest and try this whole roasted version with crispy chickpeas and a lemony cucumber-yogurt sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h10m

Number Of Ingredients 10

Ingredients

1 whole chicken (about 3 1/2 pounds), patted dry
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 small red onion, very thinly sliced (1/2 cup)
2 tablespoons white-wine vinegar
1 1/2 cups Greek yogurt
1 Persian cucumber, grated on large holes of a box grater (1/2 cup)
1 tablespoon fresh lemon juice, plus 1 lemon, thinly sliced
2 cans (each 15.5 ounces) chickpeas, rinsed and well drained
2 packed cups fresh herbs, such as parsley, cilantro, and mint

Steps:

Preheat oven to 475 degrees. Cut chicken along backbone on one side with shears; open like a book. Turn over; press flat on a rimmed baking sheet. Rub with 1 tablespoon oil; season with salt and pepper. Roast 25 minutes. Meanwhile, combine onion and vinegar in a large bowl. In another bowl, combine yogurt, cucumber, and lemon juice. Season both with salt and pepper.
Remove sheet from oven; scatter chickpeas and lemon slices around chicken. Season with salt and pepper. Drizzle with remaining oil. Roast until a thermometer inserted into thickest part ofbreast registers 165 degrees, about 15 minutes. Transfer chicken to a cutting board. Return sheet to oven; roast until chickpeas are crisp, 10 minutes. Cut chicken into pieces. Toss chickpea mixture and herbs with onion mixture. Serve, with chicken and yogurt sauce.

ROASTED CHICKEN THIGHS WITH CAULIFLOWER AND HERBY YOGURT

Roasted Chicken Thighs With Cauliflower and Herby Yogurt image

This weeknight sheet-pan meal of crispy roasted chicken thighs and cauliflower gets a flavor boost from a tangy herbed yogurt sauce. If your cauliflower comes with leaves attached, don't toss them. Roast them alongside the florets; just toss them with a little bit of olive oil and add them to the sheet pan about halfway through the cooking time. Make sure to scoop up a bit of yogurt with each bite.

Provided by Yossy Arefi

Categories dinner, lunch, one pot, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon Aleppo pepper flakes (or 1/2 teaspoon red-pepper flakes)
3 tablespoons olive oil
Kosher salt and black pepper
6 bone-in, skin-on chicken thighs (about 3 pounds)
1 small head cauliflower (about 1 1/2 pounds), cut into 2-inch florets (about 5 cups)
3 shallots, quartered lengthwise (about 1 heaping cup)
1 1/4 cups Greek yogurt
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons lemon juice, plus more for serving
1 garlic clove, finely grated

Steps:

Heat oven to 425 degrees and set a rack in the center.
In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet.
Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.
Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.

Tips:

Choose the right chicken: For the best flavor, use a whole chicken that is free-range and organic.
Prepare the chicken: Pat the chicken dry with paper towels and season it inside and out with salt and pepper.
Roast the chicken: Place the chicken breast-side up on a roasting rack in a baking pan. Roast the chicken at 425 degrees Fahrenheit for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
Roast the cauliflower and chickpeas: While the chicken is roasting, toss the cauliflower and chickpeas with olive oil, salt, and pepper. Spread the cauliflower and chickpeas on a baking sheet and roast them at 425 degrees Fahrenheit for 25 minutes, or until the cauliflower is tender and the chickpeas are crispy.
Make the sauce: While the chicken and vegetables are roasting, make the sauce. In a small bowl, whisk together the yogurt, tahini, lemon juice, garlic, and cumin. Season the sauce with salt and pepper to taste.
Serve the chicken: Once the chicken is cooked through, let it rest for 10 minutes before carving. Serve the chicken with the roasted cauliflower and chickpeas, and drizzle the sauce over the top.

Conclusion:

This roasted chicken with cauliflower and chickpeas is a healthy and flavorful meal that is perfect for a weeknight dinner. The chicken is cooked to perfection and the vegetables are roasted until they are tender and crispy. The sauce is creamy and tangy, and it adds a delicious finishing touch to the dish.