WHY THIS RECIPE WORKS Chicken leg quarters are the cauliflower of the poultry world: Both are woefully underused. But why? Chicken leg quarters are cheap, easy to work with, flavorful, and hard to overcook. We
wanted to roast them simultaneously with the cauliflower for an easy weeknight dinner with great flavor and minimal cleanup. We whisked lemon, garlic, and chopped sage into olive oil and brushed it onto the chicken. Arranging the vegetables in the middle of the baking sheet and positioning the chicken legs around the edge ensured that everything cooked at the same rate. Tossing a handful of grape tomatoes into the pan and blasting the pan under the broiler at the end made for crispy chicken skin, browned cauliflower, and blistered tomatoes. Some leg quarters are sold with the backbone attached. Remove it before cooking to make serving easier. If you substitute cherry tomatoes, cut them in half before adding them to the baking sheet.

Serves 4

Total time: 1 hour

INGREDIENTS

• 1 head cauliflower (2 pounds), cut into 8 equal wedges
• 6 shallots, peeled and halved
• ¼ cup extra-virgin olive oil
• 2 tablespoons chopped fresh sage or 2 teaspoons dried
• Salt and pepper
• 4 (10-ounce) chicken leg quarters, trimmed
• 2 garlic cloves, minced
• 1 teaspoon grated lemon zest, plus lemon wedges for serving
• 8 ounces grape tomatoes
• 1 tablespoon chopped fresh parsley

INSTRUCTIONS

1. Adjust 1 oven rack to lower-middle position and second rack 6 inches from broiler element. Heat oven to 475 degrees.
2. Gently toss cauliflower wedges, shallots, 2 tablespoons oil, 1 tablespoon sage, ½ teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet to combine. Position vegetables cut sides down in single layer in center of sheet.
3. Pat chicken dry with paper towels. Leaving drumsticks and thighs attached, make 4 parallel diagonal slashes in chicken: one across drumsticks, one across leg joints, and two across thighs (each slash should reach bone). Season chicken with salt and pepper. Place 1 piece of chicken, skin side up, in each corner of sheet (chicken should rest directly on sheet, not on vegetables).
4. Whisk garlic, lemon zest, remaining 2 tablespoons oil, and remaining 1 tablespoon sage together in bowl, then brush all over skin side of chicken.
5. Transfer sheet to lower rack and bake until cauliflower is browned, shallots tender, and chicken registers 175 degrees, 25 to 30 minutes.
6. Remove sheet from oven and heat broiler. Scatter tomatoes over vegetables and place sheet on upper rack. Broil until chicken skin is browned and crisp and tomatoes have started to wilt, 3 to 5 minutes.
7. Transfer sheet to wire rack and let rest for 5 minutes.
8. Sprinkle with parsley and serve with lemon wedges.