If I have one all-time favorite homemade dinner this would be it! The sweet scent of caramelized carrots and onions dances through the house. Lemon and herbs make for a moist, flavorful chicken. Coupled with the most indulgent cauliflower dish you’ll ever taste — this is a go-to dinner whether you are looking to impress guests or just enjoy a cozy Sunday supper at home.

Roast Chicken Ingredients:

• 1 whole chicken
• 5 large carrots, peeled, cut down the center and chopped into two inch pieces
• 2 sweet onions, cut into chunks
• 1 large handful of fresh rosemary
• 1 large handful of fresh thyme
• 1 large handful of fresh sage
• 4 garlic gloves
• 1 lemon, pricked multiple times with a fork to create tiny holes
• 1 stick of room temperature unsalted butter
• Salt and pepper

Roast Chicken Instructions:

• Preheat oven to 425º.
• In a large casserole dish arrange the carrots and onions so they cover the bottom.
• Rinse chicken and pat dry.
• Place the rosemary, thyme, sage, garlic, and lemon in the cavity.
• Cover the outside with generous amounts of butter and salt and pepper.
• Tie the legs together with kitchen twine and tuck the wings.
• Place the chicken on top of the carrots and onions in the dish.
• Cook for 90 minutes.

Gratinee of Cauliflower Ingredients:

• 6 tablespoons unsalted butter
• 4 cloves garlic, minced
• 4 ounces thinly sliced prosciutto, cut into thin strips
• Florets of one large head cauliflower, cut into 1/4-inch lengthwise slices
• 2 tablespoons unbleached all-purpose flour or gluten free measure-for-measure flour
• 1 1/2 cups heavy cream
• Pinch cayenne pepper
• Salt and pepper, to taste
• 1 1/2 cups Swiss cheese, grated
• 1/2 cup fresh parsley, chopped

Gratinee of Cauliflower Instructions:

• Preheat oven to 350 degrees.
• Melt the butter in a large skillet over medium heat.
• Add garlic and sauté two minutes. Stir in prosciutto and sauté two minutes more.
• Add the cauliflower and cook just until it begins to lose its crispness, 3 to 4 minutes.
• Stir in the flour and then the cream. Blend well. Season with cayenne, salt and pepper to taste. Heat to boiling and immediately remove from heat.
• Pour the cauliflower into a shallow au gratin dish or glass baking dish.
• Top with Swiss cheese and parsley.
• Bake until the top is lightly browned and bubbling, about 30 minutes.
• Serve immediately.