Baked chicken with cauliflower garnish is a light and satisfying dish. It can be prepared very quickly, so it is ideal for both lunch and a festive table.
It is necessary
- - 1 carcass of a young chicken;
- - 700-800 gr of cauliflower;
- - 30-40 gr oil drain;
- - 1 teaspoon of adjika;
- - 40-50 ml of water;
- - pepper and salt.
Instructions
Step 1
The first step is to prepare the chicken carcass: wash well, cut off excess fat, rub inside and outside with a mixture of salt and pepper. Melt the butter and brush over the chicken. Coat the carcass evenly with a thin layer of adjika on top.
Step 2
Put the finished chicken carcass on a baking sheet, pour 50 ml of water. Preheat the oven to 200 degrees and put a baking sheet with chicken in it. As soon as the chicken begins to produce juice, you can turn the temperature down to 180 degrees. From time to time, you need to water the chicken with the released fat to make it more juicy. It takes about an hour to cook the chicken. The readiness of the chicken can be checked with a fork: clear juice should appear at the puncture sites.
Step 3
While the chicken is cooking, you need to boil the cauliflower. Salt the cooking water well, add a pinch of sugar and a spoonful of butter. Cook the cauliflower until tender.
Step 4
Once the cauliflower is cooked, you can put it in a colander to drain excess water.
Step 5
Put the finished baked chicken on a dish, add cauliflower garnish, herbs to taste. Serve hot chicken with cauliflower.
