Lemon Roasted Chicken with Cauliflower and Peppers. Tom McCorkle/photo; Gina Nistico/food styling, for The Washington Post The kitchen I am living with now is so small, the dishwasher and sink are combined as a seemingly impossible two-in-one appliance, with a 5-inch-deep basin and faucet sitting on top of the machine. The tight workspace fits one person and allows only one open door at a time, the oven or the refrigerator or the dishwasher.
Luckily, it’s a temporary situation, a rental we are living in as our home undergoes a major renovation. While not as comfortable as my usual kitchen, it reminds me of something important: You don’t need a big space or upscale appliances to cook delicious, nourishing food. That’s a truth deeply ingrained in me having spent my formative cooking years in various tiny studio apartments in New York, with kitchens built into what literally were once closets.
This recipe is similar to one I’d make regularly back then. It requires minimal equipment and a spice collection of just salt and pepper, yet it is enticing and colorful, and it brims with savory goodness. The reliably tasty trio of garlic, rosemary and lemon drives the flavor.
(You could certainly substitute dried rosemary, if that’s easier.) Lemon zest, finely minced garlic and the chopped herb are combined with olive oil, then rubbed all over, and underneath the skin of bone-in chicken breasts. They join cauliflower florets and chunks of red bell pepper that have been tossed w.