Roasted Chicken and Cauliflower

Serves:

4

Ingredients:

4 Whole chicken legs
3 tbsp Epicurean Arbequina Extra Virgin Olive Oil
4 cups cauliflower florets
12 cloves garlic, peeled and smashed

Instructions:

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.

Covid 19 

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Sat  10a - 7p

Sun 12p - 6p

Curbside Service

Available

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Sun 12p - 5p

(615) 895-0007

sales@epicureanoliveoil.com

The Avenue Murfreesboro

2615 Medical Center Parkway

Suite #2070

Murfreesboro, TN

37129

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