Lemon Roast Chicken and Cauliflower purée

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Another easy recipe, which will turn your dinner into a success!

The secret for tasty chicken meat is to rub all the seasoning and aromas inside and outside the pieces of chicken and to let it marinate for at least 20 minutes. A healthy, smooth and creamy Cauliflower purée is the perfect ally to balance the final taste!

Lemon Roast Chicken and Cauliflower purée

Difficulty: Easy Prep Time 30 mins Cook Time 60 mins Total Time 1 hr 30 mins
Servings: 4


Roast chicken

Cauliflower purée


Lemon roast chicken

  1. Pre-heat oven at 200°C (fan).
  2. Place the chicken thighs onto a baking tray. Pour the olive oil, white wine, the juice of half lemon, the rosemary sprigs, salt and pepper. Slice the other half lemon and add them to the chicken.
  3. Using your hands, gently massage the meat, rubbing the inside and outside of the chicken thighs with all the ingredients. Let the chicken marinate for at least 20 minutes.
  4. Place the tray in the middle of the oven and roast for 30 minutes. After this time has passed, turn the chicken thighs and roast for another 20 minutes. Turn again and finish roasting for 10 minutes, activating the grill for the last 5 minutes.

Cauliflower purée

  1. Clean the cauliflower and chop into small pieces.
  2. Boil the cauliflower in a large saucepan for 10 minutes or until soft. Drain and place the cooked cauliflower in the same saucepan. Add the milk and using an immersion blender, blend cauliflower and liquid to form a very smooth purée. Add the grated Parmiggiano cheese and stir over low heat. Season with salt and pepper, according to your taste. Serve warm.
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