Roasted Chicken with Sweet Onion Cauliflower Puree
This whole roasted chicken recipe by Chef Vivian Howard’s is easy enough for any weeknight meal, yet elegant enough to impress weekend dinner guests.
Nathan Lambrecht
Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Recipe Created By: Vivian Howard
Featured In:
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Recipe Created By: Vivian Howard
Featured In:
Ingredients
- 1 whole chicken (3-4 pounds)
- 2 medium yellow onions, thinly sliced
- 3 teaspoons salt, divided
- 4 tablespoons olive oil, divided
- 1 head cauliflower
- 1 teaspoon black pepper
- 1 lemon, halved
- 1-2 cups whole milk
- 2 tablespoons unsalted butter
Instructions
- Preheat oven to 475 degrees, and if time allows, bring your chicken to room temperature.
- In a 12-inch skillet, cook the onions with ½ teaspoon salt and 2 tablespoons oil until caramelized. Once they are nicely browned and soft, scoop them out of the skillet and set aside.
- Slice the cauliflower into 2-inch “steaks” and lay them over the bottom of the same 12-inch skillet.
- Season the chicken inside and out with 1 ½ teaspoons salt and pepper. Stuff the halved lemon into its cavity and set the bird on top of the cauliflower. Slide the skillet onto the middle rack of your preheated oven and roast for 50 minutes. If your chicken is larger than 3 ½ pounds, roast it 5 minutes more per half-pound. You’re looking for an internal temperature of 165 degrees taken between the joint of the thigh and breast.
- Take the skillet out of the oven, set the chicken on a platter to rest and pluck the lemon halves from its cavity. Squeeze the juice from the lemon into a blender and add the cauliflower, any collected juices from the skillet and 1 cup milk. Blend until totally smooth. Your puree should be the consistency of loose mashed potatoes, so you may need additional milk depending on how big your head of cauliflower was.
- Add the onions to the skillet, and over medium heat, stir them around loosening any bits of chicken stuck to the bottom of the pan. Add the cauliflower, the remaining salt and butter. Heat through and serve alongside the chicken.
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