Garlic roasted chicken with cauliflower puree – Alida Ryder

Alida Ryder's Garlic Roasted Chicken with Cauliflower Purée

Alida Ryder’s Garlic Roasted Chicken with Cauliflower Purée

Preparation time 15 mins
Cooking time 45 mins
Total time 1 hour

Serves 4 to 6


for the roast chicken

4-6 fresh chicken leg portions (drumstick attached to thigh)
2 tablespoons butter
salt & pepper to taste
10 sprigs fresh thyme
2 sprigs fresh rosemary
6 heads of garlic, tops cut off
salt & pepper to taste

for the cauliflower purée
1 large/2 medium heads of cauliflower, cut into florets
1-2 tablespoons butter
salt & pepper to taste

to serve steamed vegetables of your choice

Pre-heat the oven to 180°c.
Season the chicken with salt and pepper then place in an oven-proof dish and cover with foil.
Add the herbs and garlic then place in the oven and allow to roast for 20-30 minutes until the chicken is almost cooked through and the garlic is soft. Remove the foil and turn the heat up to 220°c. Allow to roast for another 10 minutes until the chicken is golden brown then remove and allow to rest for 5 minutes.

In the meanwhile, steam the cauliflower until soft then purée with the butter, salt and pepper.

Serve the roast chicken with the cauliflower purée, roasted garlic and vegetables of your choice.

Michael’s wine recommendation – click here

Oldenburg Vineyards Chardonnay 2012

Oldenburg Vineyards Chardonnay 2012

Alida Ryder

Alida Ryder

Alida Ryder is one of my favourite food people.  Excellent cook, recipe developer, great photographer.  Her website has a huge following and she is doing things she could only have dreamed of a few years ago.  She’s written two books Simple & Delicious and Cook from the heart.  Click here to go to her website. Click here to buy her first e-book.

October 29th, 2014|Categories: Recipes|Tags: , , |