This Olive Oil Roasted Chicken and Cauliflower is a combination of unexpected ingredients that come together to make a delicious sheet pan dinner! Kumquats add a zingy flavor, and basil oil adds freshness.
3/4cupsplus 2 tablespoons Bertolli Organic Extra Virgin Olive Oildivided
4chicken thighsbone in and skin on
4chicken drumsticksbone in and skin on
1head purple cauliflowersliced into 1-inch steaks (any color of cauliflower will work)
2ounceskumquatssliced and seeds removed
1cuppacked basil leaves
Preheat oven to 425°F.
Arrange chicken on two large baking sheets (it is important to use two baking sheets in order to avoid crowding the pan. This will ensure that the food roasts instead of steams). Brush chicken with olive oil, season with salt and pepper. Roast for 30 minutes.
Meanwhile, whisk together the 2 tablespoons honey with 2 tablespoons of olive oil and toss with the kumquat slices.
After chicken has been roasting for 30 minutes, remove baking sheets from oven and arrange cauliflower slices and florets around the chicken. Brush the cauliflower with 2 more tablespoons of olive oil and season with salt and pepper. Drizzle the honey kumquat mixture over the chicken. Return to oven and roast for another half hour, or until chicken is done and cauliflower is tender.
While chicken and cauliflower is cooking, make the basil oil. In a food processor, add 1 cup packed basil leaves and 1/2 cup olive oil with a pinch of kosher salt. Process until smooth.
To serve, plate chicken and cauliflower, topping with kumquats. drizzle with basil oil.
Use two baking sheets, but distribute the chicken and cauliflower on both baking sheets. The juices from the chicken add some nice flavor and caramelization to the cauliflower while it roasts.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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Meghan McMorrow | Fox and Briar www.foxandbriar.com