Roast Chicken with Potatoes & Cauliflower Bake

This meal was meant to be eaten with our guests from away that I wrote about in my last post. Alas, we had a very busy second day with them and ran out of time to make this on Sunday night (Labour Day weekend). So, the two of us were left with an 8lbs chicken to cook on Monday evening! It was worth it though — tasty and the meat lasted a long time.

The chicken is locally grown, organic and free-range. Normally I can’t say these things so I have to say them now! It was a big bird. We stuffed it with garlic, fresh herbs and tomatoes, and roasted in the oven for just a little over 2 hours.

I simply cut up the potatoes into rough (very rough) chunks, drizzled them with a little olive oil, garlic, and herbs, and roasted them for approximately 40 minutes.

I do like cauliflower, even though it has practically no taste. This time I decided to roast it (much better than steamed!), and add a little cheddar cheese in the last few minutes of roasting. Not the healthiest option, but passable every once in a while. (You’ll notice in the photo that the cauliflower is cut into tiny chunks — this was necessary to make sure there weren’t any worms still lingering. Worth the extra work for cauliflower out of the garden!)

Potatoes & cauliflower, pre-oven
Chicken out of the oven
Sunday roast on Monday

3 thoughts on “Roast Chicken with Potatoes & Cauliflower Bake

  1. Anonymous 15/09/2011 / 2:05 am

    Looks very good. But chickens don’t eat grass. Seeds, maybe. Free-range chickens eat bugs and worms and things. And turn them into chicken for us.

  2. saturdayedition 15/09/2011 / 12:18 pm

    Oops, DUH, I must have been thinking of beef. Thanks for the correction.

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