- 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
Preheat the oven to 220°C.
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.