Updated 03/22/2013 05:00 AM
Recipe: Oven Roasted Chicken Drumsticks and Cauliflower
To view our videos, you need to
install Adobe Flash 9 or above. Install now.
Then come back here and refresh the page.
1 medium large head cauliflower, cut into florets
1 medium red onion, rough chopped
olive oil and salt and pepper for seasoning cauliflower
8 - 12 large chicken drumsticks
olive oil and salt and pepper for seasoning chicken
approx. 1/3 cup golden raisins
approx. 1/2 cup sliced pepperoncini peppers
approx. 1/2 cup rough chopped fresh parsley
2-3 Tbs capers, well drained
warm marinara sauce as needed
Preheat the oven to 400 degrees and place a heavy bottomed baking tray into the oven at the same time to heat up.
Next, cut one medium sized head of cauliflower into bite size florets and add one medium rough chopped red onion and a generous amount of olive oil, season with salt and pepper to taste, and toss to coat.
Pull the hot tray out of the oven and add a splash of olive oil to that, add the cauliflower and spread it out in a single layer and place the tray back into the oven.
As soon as that's in the oven, season the chicken drumsticks with salt and pepper and olive oil, in a baking dish, and place that into the oven as well.
Keep your eye on both things, they both might take around one hour.
When the vegetables are done and still hot, add them to a large mixing bowl and add a handful of golden raisins, some sliced pepperoncini, chopped parsley and a couple of Tbs of well drained capers and toss to combine.
To serve, spoon some warmed marinara sauce onto a plate and top it with some of the roasted vegetables and roasted chicken.
This same preparation would be good with chicken breasts or pork or even something like salmon.