Whole Roasted Chicken on a Bed of Cauliflower
1 small head cauliflower, sliced through the stalk into 1-inch “steaks”
6 tablespoons olive oil Kosher salt and black pepper
1 3½- to 4-pound chicken
¼ cup fresh flat-leaf parsley, roughly chopped
2 tablespoons fresh lemon juice
2 tablespoons capers
Heat oven to 400° F.
Place the cauliflower in a single layer on the bottom of a large roasting pan. Drizzle with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Place the chicken on top and drizzle with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until an instant-read thermometer inserted in the thickest part of a breast and thigh (avoiding the bone) registers 165° F, 50 minutes to 1 hour, 10 minutes.
Transfer the cauliflower to a serving dish.
Let the chicken rest for 10 minutes before carving on a cutting board.
Transfer the chicken to the serving dish with the cauliflower.
Pour 3 tablespoons of the pan juices into a small bowl. (If you don’t have enough pan juices, make up the difference with water; first spoon water into the roasting pan and scrape up the browned bits.)
Add the parsley, lemon juice, capers, and the remaining 3 tablespoons of oil and mix to combine.
Serve the sauce over the chicken and cauliflower.
Mini Olive Pizza Squares
Start with a couple cups of sliced mixed olives. Stretch a 1 pound ball of pizza dough out on an oiled baking sheet. (If the dough springs back, don’t worry, just let it sit at room temperature for about 15 minutes and stretch it again) Bake the dough in a 450°F oven until it’s dry to the touch, 7 to 10 minutes. Top it with a thin layer of marinara sauce, shredded whole milk mozzarella (don’t be afraid to pile it on), the olives, and black pepper. Bake until the cheese is melted and beginning to brown. Top with fresh oregano or basil and cut into bite-sized pieces!