Comments on: Bacon Stuffed Roasted Chicken with Cauliflower

By: Terry

Terry — Tue, 24 Sep 2013 14:34:10 +0000

Broccoli I am sure would also work, or carrots, turnips, beets…

By: Natalie | Perry's Plate

Natalie | Perry's Plate — Tue, 04 Jun 2013 19:34:39 +0000

That particular chicken was around 4 pounds. If the cauliflower is getting dark and the chicken still has a while, just take the cauliflower off the pan and keep it warm while the chicken finishes up. I think mine took an additional 15 minutes, but the cauliflower held up well and didn’t get too dark. Good luck!

By: Natalie | Perry's Plate

Natalie | Perry's Plate — Tue, 04 Jun 2013 19:32:29 +0000

I’m willing to bet they’d like it like this! You can also use potatoes.

By: Melissa

Melissa — Tue, 04 Jun 2013 16:06:10 +0000

Can you recommend a vegetable, other than cauliflower, that this might work with? There are several in my family who don’t really like it.

Thanks!

By: Susanne

Susanne — Tue, 04 Jun 2013 15:01:33 +0000

How big was the chicken???? I still struggle with remnants of my mother who overcooked chicken and while I don’t want to do that I wonder how big the chicken was to get it cooked in an hour when you add cauliflower and reduce the oven heat mid-way through. Thanks!
Susanne

By: Natalie | Perry's Plate

Natalie | Perry's Plate — Tue, 04 Jun 2013 06:08:13 +0000

Yum! I’ve done compound butters under the skin, but not over cauliflower. I bet that’s amazing, too!

By: Jayne

Jayne — Tue, 04 Jun 2013 03:15:52 +0000

Oooh! I made something very similar too! Only difference is I used compound herbed butter (pepper, rosemary & thyme in salted softened butter) under the chicken skin instead of bacon. It was a revelation. Now I cannot conceive of a better way to eat cauliflower. Great recipe!