Rosemary Roasted Chicken and Cauliflower Recipe

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Rosemary Roasted Chicken & Cauliflower Recipe from domesticsoul.com

Once upon a time, I was browsing through the clearance rack at my local grocery store, and I came across some spice packets from McCormick. On the back of these spice packets were recipe cards, and I found one that sounded interesting – Rosemary Roasted Chicken and Potatoes.

It really sounded tasty. And I wanted to get home and try it out that very night, but the ingredients caused a bit of a snag:

  1. I’m temporarily avoiding starches because of a cranky stomach. (Trial run of the SCD diet. Totally worth checking out if you have gut troubles!)
  2. For high heat cooking, I prefer coconut oil to olive oil.
  3. If I substitute the olive oil with coconut oil, it’s going to clump up once it hits the cold chicken, and then it probably won’t spread evenly.

So, the challenge was on. I was determined to change the recipe to suit my needs while retaining the tastiness. After a few attempts with it, Rosemary Roasted Chicken & Cauliflower was born. And not a moment too soon either… I was hungry just from the idea of this recipe.

I’ve used unsuspecting friends and family as guinea pigs for this recipe and the reviews so far have been excellent. (Thank you unknowing participants!) I made it for dinner a few times when people were coming over and they never leave leftovers. They practically lick their plates clean! I’ll take that as “two thumbs up – would devour again”. Be sure to let me know what you think of it in the comments.

Rosemary Roasted Chicken and Cauliflower Recipe Photo Tutorial
(Printer friendly version below)

Ingredients:

6 chicken thighs, bone in, skin on *
2 heads cauliflower
2 tablespoons coconut oil, melted
3 tablespoons hot water
2 tablespoons paprika
1 tablespoon rosemary leaves
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon garlic powder

* (Note: I find this recipe works best with bone-in, skin on thighs. But, as it happens, when I went to buy bone-in, skin on thighs for this photo tutorial, they only had leg quarters. D’oh! So I’ve done the photo tutorial with bone-in, skin on leg quarters. The only difference is the leg quarters take a little longer to cook. When you go to make this recipe for yourself, either thighs or leg quarters will work. Your choice.)

Step 1: Preheat the oven to 425°F/218°C

Step 2: Remove the outer leaves from the heads of cauliflower and separate into individual florets. If any of the florets are very large, slice in half or in quarters. Place all the florets into a large bowl.

Rosemary Roasted Chicken & Cauliflower Recipe from domesticsoul.com

Step 3: In a small bowl, combine all spices, coconut oil, and hot water. Stir to combine. The hot water doesn’t need to be boiling – just as hot as you can get from your faucet will be fine. The hot water keeps the coconut oil from clumping. You may need to add a bit more in later steps, but do so sparingly – 1 tablespoon at a time.

Rosemary Roasted Chicken & Cauliflower Recipe from domesticsoul.com

Step 4: Pour about half of the sauce mixture over the top of the cauliflower. The amount doesn’t need to be exact – eyeballing it is fine.

Rosemary Roasted Chicken & Cauliflower Recipe from domesticsoul.com

Step 5: Toss the cauliflower with the sauce to give it a good coating.

Rosemary Roasted Chicken & Cauliflower Recipe from domesticsoul.com

Step 6: Place the cauliflower in a large baking pan.

Rosemary Roasted Chicken & Cauliflower Recipe from domesticsoul.com

Step 7: Lay chicken pieces in a single layer on top of the cauliflower. Using a basting brush, brush the rest of the sauce over the chicken pieces as evenly as possible. Because the chicken thighs are cold, the sauce will probably clump up a bit as you brush on the sauce. Add 1 tablespoon of hot water as necessary to melt the oil back to a liquid, but try not to add too much water or the sauce will just drip off the chicken. I try to keep it to just 1 tablespoon if I can.

Rosemary Roasted Chicken & Cauliflower Recipe from domesticsoul.com

Step 8: Bake until chicken is cooked through – about 40 minutes for chicken thighs, and about an hour for chicken leg quarters. Then, serve and enjoy!

Rosemary Roasted Chicken & Cauliflower Recipe from domesticsoul.com

 

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