Baked Chicken and Cauliflower Recipe

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Baked Chicken and Cauliflower

Real cold weather comfort food! This method means no pre-cooking of the cauliflower, but if you use light meat chicken, you'll want to add it after the cauliflower has cooked about 30-40 minutes. This is a complete dinner for the two of us.

3 organic chicken leg/thigh combo pieces
1 small to medium head cauliflower, broken and/or cut into 1 inch pieces
10-12 crimini mushrooms, quartered (optional)
Coarse salt and fresh ground black pepper

Preheat oven to 350º
Remove the skin from the underside of the chicken leg portion of the pieces (you don't want skin on the bottom of the piece)
Brush a 13x9 baking dish with fat (I use duck fat, but you could use whatever you like)
Place cauliflower and mushrooms in the bottom of the dish
Place chicken pieces in a single layer over the top
Sprinkle with salt & pepper
Bake for 90 minutes, rotating the pan and stirring vegetables at 30 minute intervals

Questions about this recipe?