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One-Pan Roast Chicken with Cauliflower and Tomatoes
Ingredients
  • 1 head cauliflower (2 pounds)
  • 6 shallots, peeled and halved
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons chopped fresh sage
  • Kosher salt and pepper
  • 4 (10-ounce) chicken leg quarters, trimmed
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon zest
  • 7 ½ ounces grape tomatoes
  • 1 tablespoon coarsely chopped fresh parsley
  • Lemon wedges
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