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Roasted Chicken and Cauliflower
4 Whole chicken legs
3 tbsp Epicurean Arbequina Extra Virgin Olive Oil
4 cups cauliflower florets
12 cloves garlic, peeled and smashed
Preheat oven to 400 degrees. Pat chicken dry, season. In lard skillet, heat Epicurean Arbequina Extra Virgin Olive Oil over medium high heat. Add chicken, skin side down, cook until browned, 8 minutes. Turn chicken over, cook until browned, 5 minutes. Transfer to plate. Add cauliflower and garlic to skillet. Cork until cauliflower begins to brown, 5 minutes. Top with chicken, bake until chicken is cooked through, 25 minutes.
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