Lemon Roasted Chicken and Cauliflower

This lemon roasted chicken and cauliflower recipe is another dish that's easy enough to throw together for a busy weeknight meal, yet pretty enough to make for dinner guests as well! Simple to prep and cook in the oven, you'll want to add this to your dinner rotation.

Ingreadient

• 1 whole chicken (cut into parts – ask the butcher at the grocery store to cut it for you)
• 1 head cauliflower (cut into florets with big stems removed)
• 1 lemon (thinly sliced with peel left on)
• 6 cloves garlic (minced)
• 1 teaspoon lemon pepper (sold in spice aisle)
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 2 sprigs rosemary
• 1 cup water

Step by step

1. Preheat oven to 450 degrees F.
2. In a large roasting pan arrange the raw chicken parts and cauliflower.
3. Drizzle the olive oil over top and rest the two rosemary sprigs across the top.
4. Add the lemon slices and then sprinkle the entire dish with the garlic, lemon pepper, and salt.
5. Pour 1 cup of water in the bottom of the roasting pan.
6. Bake until the chicken breast registers an internal temperature between 170 to 175 degrees with a quick read thermometer, about 30 minutes.