Sheet Pan Mustard Chicken Legs on Cauliflower
It's all about the drippings.
Here, we are roasting large chicken legs (thigh and drumstick) on a bed of cauliflower and herbs all on one sheet pan.
You can do this with a whole chicken that has had the backbone removed (spatchcocked), or even just thighs. As long as you have skin and bones.
Cut up your cauliflower into large florets or even slice into steaks (you want them on the larger side, otherwise they will burn with the longer cooking time). Add a thickly sliced yellow onion and some whole peeled garlic cloves to the pan.
Drizzle w/ a small amount of olive oil and season with kosher salt.
Add a bunch of fresh herbs such as, thyme, rosemary sprigs and sage leaves (all still alive in my garden!).
Lay the chicken pieces on top of the cauliflower.
Mix equal amounts of Dijon mustard with grainy mustard (say about 1 tbsp of each). Add 2 tbsp oil.
Brush the mustard mixture under and all over the skin of the chicken.
Season again with a little kosher salt.
Bake in a 400F oven for 40-45 minutes, depending on the size of your chicken pieces.
The pan juices from the chicken and mustard will get all yummy with the cauliflower.
Easy and delicious.