Tested and tried, even changed a little in the Maine kitchen of Cher Jones
You will need on hand 3 and1/2#’s chicken, extra virgin olive oil, lemon, rosemary
sprigs, garlic, 1 head cauliflower , flat-leaf parsley.
Preheat the oven to 450 degrees.
Heat 1Tbs. Olive oil in a large ovenproof skillet. Season the chicken with salt and
pepper, cook skin side down, until golden brown about 7minutes. Turn chicken, scatter
one lemon, thinly sliced, 4 garlic cloves halved, and 3 rosemary sprigs. Roast in hot
oven until cooked through, approx. 25 minutes.
Cut cauliflower into florets. Heat 1Tbs. Olive olive in another large skillet, and with
heat at medium high, cook cauliflower, stirring occasionally, until brown spots appear,
about 5minutes. Add 3/4 cup water , partially cover and cook just until tender, about 10
minutes. Season, with salt and pepper, adding your preferences.
Transfer the cauliflower to a platter and add the chicken with lemon. Discard rosemary
sprigs. Mash the garlic into the pan juices. Top the chicken with the pan sauce and
sprinkle with parsley.