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Asian recipes

Pad Thai garnished with lemongrass, lime, coriander and spring onions

20 minutes

Pork recipes

Pulled pork

6 hours

Roast chicken pieces with rosemary and roast cauliflower

Serves 2 to 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

500 g chicken thighs
500 g cauliflower, trimmed and broken into 6–8 pieces
2 rosemary sprigs
8 garlic cloves, unpeeled
Sea salt and freshly ground black pepper, to taste
2 olive oil
½ cup chicken stock
Roasted baby potatoes or a green salad, for serving

Method

Preheat the oven to 220ºC.

Place the chicken in a greased roasting pan. Add the cauliflower and tuck in the rosemary sprigs and garlic. Season and moisten with oil. Roast for 40 minutes or until nicely browned and tender.

Remove the chicken and cauliflower from the pan and keep warm. Pour the stock into the roasting pan and bring to a bubble on the hob. Keep stirring to loosen any cooked on bits. Squeeze the roasted garlic from its skins and add to the stock. Spoon over the chicken and cauliflower before serving.

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Roast chicken pieces with rosemary and roast cauliflower

Roast chicken pieces with rosemary and roast cauliflower

Ingredients

Method