Ingredients
1 1/2 cups cauliflower florets
1 teaspoon extra-virgin olive oil
1 bone-in, skin-on chicken breast (about 10 ounces)
Coarse salt and ground pepper
1/4 cup panko (Japanese breadcrumbs)
1 tablespoon finely grated Pecorino Romano or Parmesan
1 1/4 teaspoons chopped fresh rosemary leaves
1/2 cup cannellini beans, rinsed and drained (from a 15-ounce can)
1 teaspoon finely grated lemon zest
1/4 teaspoon red-pepper flakes
Preparation
Preheat oven to 450 degrees. On a rimmed baking sheet, toss cauliflower with 1/2 teaspoon oil. Season chicken with salt and pepper and place, skin side up, in center of cauliflower; roast 20 minutes. In a small bowl, combine 1/2 teaspoon oil, panko, cheese, and rosemary.
Remove sheet from oven. Add beans, lemon zest, and red-pepper flakes to cauliflower; sprinkle cauliflower mixture with panko mixture and roast until panko is golden brown and chicken is cooked through, about 7 minutes.
