Roast whole chicken with cauliflower

1/2 cup hazelnuts

1 roasting chicken, 5 to 6 pounds

5 tablespoons butter, softened

Kosher salt

Freshly ground black pepper

1 pound mixed white and orange cauliflower

1 small head garlic

5 shallots, peeled and quartered

1 pound baby carrots, mixed colors, scrubbed under running water

Flat-leaf parsley, chopped, optional

Heat oven to 350 degrees. Put the nuts on a baking sheet and toast them in the oven until browned and fragrant, about 10 minutes. Let cool, then coarsely chop the nuts. Set aside.

Raise the oven temperature to 425 degrees. Clean the chicken inside and out with cold water; pat dry with paper towels. Let stand for 20 minutes.

Smear butter under the skin and on the outside of the chicken and season with 2 teaspoons salt and 1/8 teaspoon pepper. Tie legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan, and cook until the skin begins to crisp, about 20 minutes.

While chicken is roasting, prepare the vegetables. Wash the cauliflower and separate into large florets. Separate garlic cloves from the head and crush them. Remove the peel. After the 20 minutes, distribute the crushed garlic cloves and shallots around the chicken in the pan, top with the cauliflower and carrots, and drizzle with 1 cup cold water. Season vegetables with salt and pepper to taste.

Lower oven temperature to 350 degrees and cook, basting the bird and vegetables with the cooking juices two to three times, for 20 minutes more. Then scatter the hazelnuts over the cauliflower, basting every 10 minutes or so, until the juices run clear when you cut between a leg and a thigh, about 1 hour more.

Transfer chicken to a warm serving platter and let stand 10 minutes. Surround chicken with vegetables, spoon the cooking juices all over, garnish with parsley if desired, and serve immediately, carving at the table. Serves 6.

Total time: 2 hours, 15 minutes.

Note: From “The Bistros, Brasseries and Wine Bars of Paris” by Daniel Young. This recipe is from Thierry Breton of Chez Michel. Orange cauliflower is available at select supermarkets and farmers markets. White cauliflower can be substituted. Baby carrots of various colors are available at farmers markets.