In the fall, cauliflower, broccoli, Brussels sprouts, and squashes flood the farmers’ markets. Golden roasted cauliflower is especially delicious with this barbecue-coated chicken, but sub in your family’s favorite. If you’d prefer to grill the chicken, just roast the garlic and cauliflower in the oven.

GARLIC LEMON BARBECUED CHICKEN with ROASTED CAULIFLOWER

Makes 4 servings

INGREDIENTS


                  1 head garlic*

                  1 tablespoon olive oil

                  1-1/4 lbs. bone-in chicken thighs

             Coarse salt and freshly ground pepper to taste

                  1 head cauliflower, cut into large florets, then thickly sliced

                  1 tablespoon olive oil

                  1-1/2 cups barbecue sauce

                  1 tablespoon fresh lemon juice

                  1-1/2 teaspoons grated lemon peel

                  3 green onions, chopped

DIRECTIONS

  1. Heat oven to 425˚F. Slice the top off of garlic, just exposing the cloves. Place on a 6-inch square of foil; drizzle with olive oil and wrap foil around garlic. Arrange chicken on foil-lined baking sheet; season with salt and pepper. Place chicken in oven; place wrapped garlic on oven rack next to baking sheet in oven. Toss cauliflower with oil; season with salt and pepper. Arrange on a parchment-lined baking sheet.

  2. Place baking sheets on two racks in oven. Roast for about 35 minutes, stirring cauliflower occasionally, until chicken is no longer pink near bone (165˚F internally), cauliflower is tender, and garlic feels very soft when pressed.

  3. Squeeze garlic cloves from papery skins; mash with fork in small bowl. Stir in barbecue sauce, lemon juice, and lemon peel until well blended. Brush half of sauce on chicken; save the remainder to serve at the table. Serve chicken with cauliflower, sprinkled with green onions.

* Substitute jarred roasted garlic paste for a shortcut if time is at a premium. 

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