Can I also roast the chicken whole?

Yes, that's possible, but then the cooking time needs to be increased. Expect closer to 1 hour 10 to 1 hour 20 minutes, depending on your oven and the size of the chicken.

No, rather mildly spicy. With 1 fresh chili pepper, it gets a kick without becoming overwhelmingly hot. For a milder version, omit the seeds.

Can I prepare the cauliflower in advance?

Yes, you can pre-cook the cauliflower and mix the tomato sauce in advance. Store everything separately in the fridge and simply put it in the oven later.

What do I serve with it?

I love this with bread, couscous, bulgur or roasted baby potatoes. That way you also soak up all those delicious juices and sauce.

Oven chicken with cinnamon, chili, and lemon, with cheesy peas and cauliflower in tomato sauce

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Flavourful chicken with cinnamon and chili, cheesy peas, and spicy cauliflower. A delicious dish for a cozy evening! I love an oven dish that is warm, spicy, and a little surprising all at once. The chicken becomes wonderfully juicy, the peas creamy and fresh, and the cauliflower in tomato sauce really completes it.

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Ingredients

What do you need?

Quantity: 4P

Chicken with Cinnamon and Chili
1 'Label Rouge' free-range chicken, approx. 1.75 kg
60g soft butter or 4 tbsp olive oil
1 fresh chili pepper
Salt and pepper
1 lemon
1 head of garlic
2 cinnamon sticks or 1 tsp ground cinnamon

Cheesy Peas
300g peas, fresh or frozen
1 knob of butter
Freshly ground black pepper
1 pinch of fleur de sel
Zest and juice of 0.5 lemon
50g freshly grated Parmesan cheese

Cauliflower in Spiced Tomato Sauce
400ml tomato sauce
1 large cauliflower, outer leaves removed, small leaves can remain
1 knob of soft butter
1 tbsp honey
1 tbsp curry powder
Salt and pepper

1 'Label Rouge' free-range chicken, approx. 1.75 kg
60g soft butter or 4 tbsp olive oil
1 fresh chili pepper
Salt and pepper
1 lemon
1 head of garlic
2 cinnamon sticks or 1 tsp ground cinnamon

300g peas, fresh or frozen
1 knob of butter
Freshly ground black pepper
1 pinch of fleur de sel
Zest and juice of 0.5 lemon
50g freshly grated Parmesan cheese

400ml tomato sauce
1 large cauliflower, outer leaves removed, small leaves can remain
1 knob of soft butter
1 tbsp honey
1 tbsp curry powder
Salt and pepper

Preparation method

How do you make this?

Preheat the oven to 200 °C

Cut the chicken into quarters: first remove the thighs along the side of the breast, cutting the skin loose down through the cartilage. Then remove the other thigh and then the two breasts with the wings nicely detached down to the bone so you take all the meat with you. Place the pieces in a baking dish.

Make a mixture of the lemon zest, finely chopped chili pepper, cinnamon powder, olive oil, and a little salt. Mix well, cut the lemon into three pieces and place these along with a halved bulb of garlic and two cinnamon sticks on the chicken. Pour the olive oil mixture over it. Place the chicken in the oven for 40 minutes and baste regularly with the juices.

Boil the cauliflower for 5 minutes in salted water. Leave the leaves on. Place fresh tomatoes in a baking dish as a base for a tomato sauce and place the cauliflower on top. Drizzle with olive oil and sprinkle with curry powder. Place this dish in the oven along with the chicken.

Briefly cook the peas in salted water and drain. Mix them with a knob of butter, pepper, and salt, and finish with plenty of freshly grated Parmesan cheese.

When the chicken comes out of the oven, squeeze the lemon over the chicken and the roasted garlic from the bulb. Mix this into the juices. Serve everything together.

Tips

Does your oven not have a steam function? Place a bowl of water in the oven with it!
Storage
In the refrigerator: Let everything cool down completely and preferably store the chicken, peas, and cauliflower separately in airtight containers. This way, it will last for 2 days in the refrigerator.
In the freezer: You can freeze the chicken and cauliflower in tomato sauce for up to 3 months. I prefer not to refreeze the peas if you used frozen peas, as the texture can become mealy.
Reheating: Reheat the chicken and cauliflower covered in an oven at 160 °C for 15 to 20 minutes, or gently in a pan. It's best to briefly reheat the peas in a small saucepan with a small knob of butter or a splash of water.