Meal Card: Roasted Half Chicken with Creamy Parmesan Cauliflower

Directions

1A) For 2-Servings

Open roasted half chicken and place in a Suvie pan. Place chicken in the Top Zone of Suvie.

2A) Cut open creamy cauliflower and add to a second Suvie pan. Place green beans next to the cauliflower and season with ½ tbsp olive oil, ¼ tsp salt and freshly ground black pepper. Place creamy cauliflower and green beans in the Bottom Zone of Suvie.

1B) For 4-Servings 

Place creamy cauliflower in warm water to thaw. (If scheduling place the lemon herb sauce in the fridge to thaw under refrigeration)

2B) Open both roasted half chicken and place each in a Suvie pan. Load each chicken into the Top and Bottom Zones of Suvie. Reserve the cauliflower and green beans for after the chicken has finished cooking. 

3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen. 

Suvie Cook Settings

Bottom Zone: Roast at 350°F for 15 minutes (for 4 servings, Roast for 30 minutes)

Top Zone: Roast at 350°F for 30 minutes (for 4 servings, Roast for 30 minutes)

4) For 4-Servings 

After the cook, remove both pans from Suvie. Transfer the chickens and juices to one pan or a cutting board to rest. Cut open the creamy cauliflower and green beans and add to a Suvie pan. Season with 1 tbsp olive oil, ½ tsp salt and freshly ground black pepper.  Broil for 10 minutes until hot and cooked through. 

5) When the cook is complete, remove pans from Suvie and set chicken aside to rest for 4 minutes. After resting, divide chicken, cauliflower, and green beans between plates and drizzle with juices from the pan. Season to taste with salt and pepper.