loosely packed fresh herbs, such as
, dill and rosemary
, or 4 chicken breasts
1 to 2 tsp
hot red-chili flakes
1 to 2 tsp
Place 2 cups loosely packed fresh herbs, such as a mix of basil, mint, dill and rosemary, in a food processor. (If sung rosemary, use leaves from only a sprig or two as a part of the mix, since its flavour is quite strong.) Add 1 tsp salt. Pulse until coarsely chopped. While motor is running, whirl in 3 tbsp of olive oil. Using a sharp knife, make shallow slits over 8 chicken thighs or 4 chicken breasts. Pour herbed oil overtop. Turn to coat. Cover and refrigerate for 1 hour. Approximately 20 minutes before chicken is done marinating, arrange racks in top and bottom third of oven. Preheat oven to 375 F (190 C).
Meanwhile, cut half of cauliflower into florets and coarsely chop 2 red peppers. Place all in a large bowl. Drizzle with a little olive oil and sprinkle with salt, preferably coarse. Toss to mix. Spread out vegetables on a baking sheet. When oven is preheated, turn chicken onto a foil-lined baking sheet. Roast cauliflower and peppers until tender, about 30 minutes. Remove and loosely cover with foil. Roast chicken (at the same time as vegetables) until springy when pressed and cooked through, 35-60 minutes, depending on type of chicken. Serve vegetables alongside chicken.