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Citrus & Honey Roasted Chicken with Baked Cauliflower

Prep Time:

Cook Time:


4 Servings


Ingredients (Chicken):
1 Mick's Meat Barn Lilydale Chicken
1/2 cup Orange Juice, freshly squeezed
1/2 cup Honey
1 tbs Ground Cumin
Sea Salt & Pepper, to taste

Ingredients (Cauliflower):
1/2 Head of Cauliflower
1 tsp Ground Cumin
1 tsp Ground Coriander
1/2 tsp Dried Chilli Flakes
Zest & Juice of 1/2 Lemon
1 Garlic Clove, minced
Olive Oil
Sea Salt & Pepper, to taste


Method (Chicken):
Step One - In a small bowl whisk together the orange juice, honey, cumin, sea salt & pepper. Pat down the skin of the chicken with paper towel, before rubbing the marinade into the skin. Refrigerate for an hour.
Step Two - Preheat the oven to 180c.
Step Three - Place the chicken in a roasting tray and roast for 10-15 minutes, allowing the honey to caramelise. Remove from the oven and cover the chicken with aluminium foil.
Step Four - Return the chicken to the oven and cook for a further hour. Rotating and baste as necessary.
Step Five - Remove from the oven and allow to rest covered for 5 minutes before serving.

Method (Cauliflower):
Step One - Trim down the green outer leaves of the cauliflower, cut out the stem core and break the cauliflower into florets.
Step Two - In a small bowl combine the ground cumin, ground coriander, dried chilli flakes, sea salt, pepper, lemon zest and  minced garlic.
Step Three - Place the cauliflower florets in a medium sized bowl, drizzle with a generous serve of olive oil. Sprinkle with the spice and herb mix. Toss to combine. Refrigerate for 15 minutes.
Step Four - Place the spiced cauliflower florets onto a roasting tray, place in the oven and cook for 25-30 minutes, or until tender. Serve alongside the roasted chicken, baked potatoes and green beans.

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