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Gallery Roasted Chicken With Cauliflower Tabbouleh Credit: Lennart Weibull Recipe Summary prep: 40 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 2 bone-in, skin-on chicken-breast halves (1 3/4 pounds total), patted dry 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1 head cauliflower (2 pounds), quartered, cored, and grated on the large holes of a box grater (4 packed cups) 1 teaspoon finely grated lemon zest, plus 1/4 cup fresh juice (from 2 lemons) 1 small shallot, halved and thinly sliced (1/4 cup) 3/4 cup packed chopped fresh herb leaves, such as parsley and mint, plus whole leaves for serving 5 ounces baby kale, tough stems removed 2 large carrots (6 ounces), shaved into ribbons with a peeler 1 can (15 ounces) chickpeas, drained and rinsed
Gallery Roasted Chicken With Cauliflower Tabbouleh Credit: Lennart Weibull
Recipe Summary prep: 40 mins total: 50 mins Servings: 4
Gallery
Roasted Chicken With Cauliflower Tabbouleh Credit: Lennart Weibull
Roasted Chicken With Cauliflower Tabbouleh
Credit: Lennart Weibull
Roasted Chicken With Cauliflower Tabbouleh
Recipe Summary prep: 40 mins total: 50 mins Servings: 4
Recipe Summary
prep: 40 mins total: 50 mins
Servings: 4
prep: 40 mins
total: 50 mins
prep:
40 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 2 bone-in, skin-on chicken-breast halves (1 3/4 pounds total), patted dry 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1 head cauliflower (2 pounds), quartered, cored, and grated on the large holes of a box grater (4 packed cups) 1 teaspoon finely grated lemon zest, plus 1/4 cup fresh juice (from 2 lemons) 1 small shallot, halved and thinly sliced (1/4 cup) 3/4 cup packed chopped fresh herb leaves, such as parsley and mint, plus whole leaves for serving 5 ounces baby kale, tough stems removed 2 large carrots (6 ounces), shaved into ribbons with a peeler 1 can (15 ounces) chickpeas, drained and rinsed
Directions
Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet, skin-sides up. Drizzle with oil; season with salt and pepper. Roast until a thermometer inserted in thickest parts registers 160 degrees, 30 to 35 minutes. Let cool 10 minutes, then remove bones and thinly slice.
Combine cauliflower, lemon zest, and 3 tablespoons lemon juice. Season with 1 1/2 teaspoons salt. Let stand 20 minutes. Stir in shallot, 3 tablespoons oil, and chopped herbs. Toss kale, carrots, and chickpeas with remaining 1 tablespoon lemon juice and 1 tablespoon oil; season with salt and pepper. Divide cauliflower mixture among plates; serve with salad, chicken, and herb leaves.
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All Reviews for Roasted Chicken With Cauliflower “Tabbouleh”
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Chicken With Cauliflower “Tabbouleh”
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
