Chicken with roasted cauliflower
Ingredients
- 1 large free-range chicken, about 2.7kg
- 2 medium cauliflowers, trimmed, leafy stalks retained
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, grated
- 2 tbsp lemon thyme leaves, chopped
- 1 crumbly chicken stock cube
- 300ml chicken stock
- 300g sourdough bread, torn into bite-sized pieces
- 1 tbsp extra virgin olive oil
- 2 tbsp finely chopped flat-leaf parsley
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