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Home / Recipe Inspiration / Recipes
Herby roast chicken and cauliflower with charred savoy cabbage

11 INGREDIENTS • 13 STEPS • 2HR

Herby roast chicken and cauliflower with charred savoy cabbage

Recipe
4.5
2 ratings
You can really taste the incredible quality of this chicken – it’s juicy, succulent, and packed full of rich, intense flavour.
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Herby roast chicken and cauliflower with charred savoy cabbage
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You can really taste the incredible quality of this chicken – it’s juicy, succulent, and packed full of rich, intense flavour.
author_avatar
Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.
2HR
Total time
Ingredients
Servings
4
us / metric
1
M&S Oakham Gold whole chicken
50 g
butter, softened
1 tbsp
thyme
leaves picked
2 sprigs
roughly chopped rosemary
leaves picked
1
small cauliflower
cut into florets
1 head
M&S Remarksable Value garlic
cloves separated (no need to peel)
200 ml
chicken stock
2 tbsp
olive oil
For the cabbage
1
small savoy cabbage
30 g
butter
200 ml
chicken stock
Nutrition per serving
VIEW ALL
Calories
603kcal
Fat
35.0 g
Saturates
13.6 g
Sugars
9.4 g
Salt
1143.9 mg
Love This Recipe?
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Herby roast chicken and cauliflower with charred savoy cabbage
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author_avatar
Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.
MethodHide images
step 1
Remove the chicken (1) from the fridge 1 hour before you want to cook it.
step 2
Preheat the oven to 200°C/180C° fan.
step 3
Rub half the butter (50 g) and half of the thyme (1 tbsp) and rosemary (2 sprigs) together in a bowl. Rub the mixture all over the chicken.
step 4
Season generously with salt and pepper, then place into a large roasting tin.
step 5
Cook on the middle shelf of the oven for 30 minutes.
step 6
Remove the chicken from the oven and add the cauliflower (1) and garlic (1 head) to the roasting tin. Sprinkle the remaining herbs over the cauliflower, drizzle over some oil, and season with salt and pepper.
step 7
Pour the chicken stock (200 ml) into the roasting tin, then place it back onto the middle shelf of the oven and cook for another 45 minutes.
step 8
Add olive oil (2 tbsp) to a large non-stick frying pan, for which you have a lid, over a high heat.
step 9
Add the cabbage (1) and cook for 2-3 minutes on each side, or until well charred.
step 10
Add the butter (30 g) and chicken stock (200 ml) and bring up to a simmer.
step 11
Place the lid on the pan and cook for 5 minutes or until the cabbage is tender.
step 12
Remove the chicken and cauliflower from the oven and set aside for 15 minutes.
step 13
Carve the chicken and serve with the vegetables.
step 13 Carve the chicken and serve with the vegetables.
Tags
Tom Kerridge
Dinner
Lunch
Chicken
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