Roast Chicken & Parmesan Crusted Cauliflower with Thyme & Garlic
Crispy, golden roast chicken and parmesan roasted cauliflower bring savoury, umami flavours that pair seamlessly with the Jaraman Chardonnay. The wine’s acidity balances the richness, while a lemony yoghurt sauce ties into its bright citrus notes. A simple, well-matched combination.
Recipe by Chef Tammy Kwok
Serves 2 | Preparation 10 mins | Cooking 45 mins
Ingredients
- 2 bone-in, skin-on chicken marylands
- 2 tbsp garlic-infused olive oil
- 1 tsp picked thyme leaves
- Salt and black pepper, to taste
- Steamed mixed greens, to serve
Crispy Parmesan-Crusted Cauliflower
- ½ head cauliflower, cut into florets
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ cup finely grated parmesan cheese
Lemon Yogurt Sauce
- 1 tbsp lemon juice
- ½ cup Greek-style yoghurt
- 1 garlic clove, finely minced
Method
- Preheat the oven to 200°C. Line 2 large baking trays with baking paper. Drizzle the chicken with the garlic-infused olive oil and toss with thyme, and a generous pinch of salt and black pepper.
- Roast the chicken for 35 - 45 minutes, or until golden-brown and cooked through.
- While the chicken roasts, combine the cauliflower florets on a lined baking tray with the olive oil and smoked paprika. Roast for 25 minutes, or until tender. Sprinkle with the parmesan cheese and bake for a further 5 minutes, or until the cheese is golden and crisp.
- While the cauliflower roasts, combine the ingredients for the lemon yoghurt sauce in a small bowl and season to taste with a pinch of salt and pepper.
- Divide the roast chicken with thyme and crispy cauliflower between plates. Serve with the steamed greens and a dollop of lemon yoghurt sauce.
Serving Suggestions
- A larger volume glass with a wide, open-mouthed bowl to enhance richness and balance oak and fruit
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Serve at 10-12°C to bring out the wine’s depth and structure
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