Roast Chicken with Parmesan Cauliflower
This one-tray wonder is a fresh take on a roast dinner, without the cleaning up.
- Time
- 40 minutes
- Serves
- 4
- Calories
- 311
Ingredients
- 4 x 100g chicken thighs
- 1/2 cup balsamic vinegar
- 1 clove, garlic
- 800g cauliflower, cut into small florets
- 1 tbsp, olive oil
- 1 g small chilli, finely chopped
- 100g parmesan cheese, grated
- 200g rocket leaves
- juice of 1 lemon
Method
- Preheat the oven to 200ºC.
- In a small saucepan, place the balsamic vinegar and garlic. Bring to the boil and book for 5 minutes, or until vinegar thickens slightly and is reduced by about half.
- Place the chicken at one end of a baking paper-lined baking tray. Pour balsamic over the chicken, reserving about a tablespoon of the mixture.
- Spread the cauliflower over the rest of the tray and drizzle with oil. Roast for 15 minutes, then remove tray from oven and sprinkle cauliflower with the parmesan, chilli and remaining 1 tablespoon of balsamic. Return the tray to the oven and roast for a further 12-15 minutes until cauliflower is golden and chicken is cooked through.
- Toss rocket in lemon juice, then add the roasted cauliflower. Top with chicken to serve.