Roasted chicken with chicken-y cauliflower from Short Stack Vol 31: Cauliflower (page 35) by Kristin Donnelly

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Notes about this recipe

  • clcorbi on May 01, 2018

    This chicken was delicious in the way that basically every roast chicken is, but it could use some tweaks. I really enjoyed the flavor of the rosemary and garlic, but next time I'd give the chicken more time to marinate with the spices, which is something the recipe didn't call for. Also, one cauliflower is not enough vegetables compared to a 4-lb chicken, and at 450 degrees, the cauliflower begins to burn very quickly. I added a bag of baby carrots to the tray to get some extra vegetables, but found that all the veggies cooked down too fast and got almost burnt by the time the chicken was done--next time I'd add them in halfway through the cooking time. Also, the chicken skin stuck to the sheet pan very badly each time I flipped it, which resulted in us losing a bunch of delicious crispy chicken skin goodness. I'm not sure if that was the fault of the recipe or just my chicken, though. With tweaks this recipe could be perfect, but I do prefer the version in Bourdain's Appetites.

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