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.

Covid 19 

Store Hours

Mon Thru Fri  11a - 6p

Sat  11a - 7p

Sun 12p - 5p

Curbside Service


Mon Thru Sat  11a - 6p

Sun 12p - 5p

(615) 895-0007

The Avenue Murfreesboro

2615 Medical Center Parkway

Suite #2070

Murfreesboro, TN


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