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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Prepare the chicken and place it whole in the oven. Break the cauliflower into pieces and coat in the breading. Spread on a baking sheet and place on a separate rack. Cut the sweet potatoes into pieces, toss with oil & salt. Place them on a separate baking sheet or sprinkle down in with the chicken. They will absorb more of the chicken fat, so skip the oil if going this route. Serve altogether once the chicken is ready to go.
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.
I have a weakness for Roasted Cauliflower. In an attempt to take the flavors and textures even higher I dipped, breaded and roasted them into crispiness. Fresh out of the oven the center oozes in delight. Any combination of the breading will do. We use a third each of crispy pankos, hearty almond meal and grated parmesan. You could skip one of these as needed and replace it with more of another. For example, replace the breadcrumbs with more almond meal to make it gluten-free. Ideally, use at least two out of the three crumb mixtures for a more interesting texture and flavor.
Roasting sweet potatoes makes them taste like candy. Slightly crispy edges with a soft, melting interior.
