Chicken with roasted cauliflower

• large free-range chicken↗1

  about 2.7 kg

• medium cauliflower↗2

  cleaned, leafy stems left

• extra virgin olive oil↗2 tbsp tbsp
• garlic cloves↗2

  grated

• lemon thyme leaves↗2 tbsp tbsp

  chopped

• crumble chicken stock cube↗1
• chicken stock↗300ml ml
• sourdough bread↗300g g

  torn into bite-sized pieces

• extra virgin olive oil↗1 tbsp tbsp
• finely chopped flat-leaf parsley2 tbsp tbsp

Step-by-step instructions

1. 1

   Take the chicken out of the refrigerator 30 minutes before cooking. Preheat the oven to 170 °C/150 °C with convection/gas setting 3.

2. 2

   Arrange the cauliflower stalks in a large roasting tray (to place the chicken on them). Set the cauliflower heads aside.

3. 3

   In a small bowl, mix olive oil with garlic, thyme, and a pinch of salt and pepper. Gently lift the skin of the chicken breasts with your fingers and separate it from the meat. Work most of the oil mixture under the skin, spreading it over the breast meat with your fingers. Place the chicken on the cauliflower stalks.

4. 4

   Drizzle the remaining oil mixture over the chicken and rub it in well with your hands. Season with pepper and evenly sprinkle the crumbled chicken stock cube. Tightly cover the tray with foil. Cook for 1 hour 20 minutes.

5. 5

   Meanwhile, break the cauliflower heads into florets. When the cooking time ends, remove the tray from the oven and discard the foil. Increase the oven temperature to 220 °C/200 °C with convection/gas 7. While the oven heats, add the cauliflower florets to the tray and pour in the chicken stock.

6. 6

   Place the tray on the lower rack of the oven. Roast for 30‑40 minutes, or until the chicken is golden‑brown on all sides and the cauliflower is done. Halfway through, baste the chicken with its juices and stir the cauliflower.

7. 7

   To prepare the toasted sourdough, spread the bread pieces on a small tray 20 minutes before the chicken finishes roasting. Drizzle with olive oil and season. Place on the top rack of the oven for 15‑20 minutes, or until golden‑brown.

8. 8

   Sprinkle the chopped parsley over the bread and mix well. Remove the chicken from the oven and let it rest for 15 minutes before carving. Serve the chicken with roasted cauliflower, the stalks, and the toasted bread, drizzled with the pan sauce.