Paula made us a delicious dinner tonight before we headed off to church for catechism class. She chose the recipe last week when she was looking for ideas. It came from the December issue of the Rachel Ray magazine. The dish was called Pan-roasted Chicken with Cauliflower.
Start by preheating the oven to 450 degrees . In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium-high. Season 1 whole chicken chicken with salt and pepper. (Note: We used 1 1/2 pounds of boneless chicken thighs to make the cooking easier and faster…). Cook until golden-brown, about 7 minutes. Scatter the chicken with some lemon slices, a few rosemary sprigs and 4 cloves of garlic that has been slice. Roast until cooked through, about 15-20 minutes.
Meanwhile, in a large skillet, heat another tablespoon of olive oil over medium-high. Cook the chopped cauliflower, stirring occasionally, until browned in spots, about 5 minutes. Add 3/4 cup water, partially cover and cook until just tender, about 10 minutes. Season with salt and pepper.
Transfer the cauliflower to a platter and add the chicken and lemon slices. Discard the rosemary. Mash the garlic into the pan juices. Top the chicken with the pan sauce, sprinkle with parsley and serve.
It smelled so delicious when Paula was cooking it and tasted just as good when we sat down and enjoyed it!