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Prep
Difficulty
Easy
Time
Estimate
1 hour
Start by roasting the chicken. Immediately begin the Greek pilaf. It is easy to keep it warm if it is done before the chicken. After the chicken has roasted for about 30 minutes, place the cauliflower alongside. You can even toss the florets into the chicken’s roasting pan to pick up some of the delicious chicken drippings, in which case skip the olive oil in the cauliflower recipe. Everything will hopefully be ready by the time the chicken has cooked through and rested for 10 minutes. Don’t forget to save the chicken bones to make a nutritious chicken stock later.
There is something quite satisfying in roasting a whole chicken. The preparation and work is minimal and then this golden, crusted bird appears after about an hour of cooking away. While buying one of the rotissere chickens from the store is a tad easier, when you roast your own you know exactly what ingredients went into it. The most important tool you need is a thermometer. Buy one. You will not regret this less than $10 purchase.
Pilaf is made greek with lemon, oregano, and kalamatas. If you want to take it a step further incorporate feta cheese too.
This simple white vegetable is easily tossed in the oven and roasted until slightly golden. The parts touching the pan tend to take on color faster, so toss periodically until they are tender and golden.
