One-Pan Roast Chicken with Cauliflower and Tomatoes
Sometimes the key to the perfect one-pan dinner is making the right incision.
Why This Recipe Works
Whole chicken legs (aka chicken leg quarters) are great to use for a cost-effective weeknight meal. For our goal of a one-pan meal, we decided to pair the chicken with cauliflower wedges and cherry tomatoes, all baked on one sheet pan. To help render the fat and season the chicken, we cut slashes through the meat and made a quick seasoned oil with olive oil, garlic, lemon, and sage to brush over the chicken. Positioning the cauliflower wedges in the center of the baking sheet, with the chicken on the perimeter, meant they would cook through in the same amount of time. To finish crisping the chicken skin and get some char on the cauliflower, we run the baking sheet under the broiler, along with the cherry tomatoes, for about 5 minutes.
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