Gourmet Paleo-Friendly French Lunch: Dijon Herb Roasted Chicken with Truffled Mashed Cauliflower & Sautéed Green Beans

Allergens

Dairy (in mashed cauliflower)

Ingredients

• 1 whole chicken (4 lbs), patted dry
• 4 tbsp Dijon mustard
• 2 tbsp fresh thyme leaves
• 2 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 large head cauliflower, cut into florets
• 1/3 cup heavy cream
• 1 oz truffle oil
• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (205°C). In a small bowl, mix together Dijon mustard, thyme, rosemary, garlic, salt, and pepper. Rub this mixture all over the chicken. Place the chicken in a roasting pan, breast side up, and roast for 20 minutes. Reduce the oven temperature to 350°F (175°C) and continue cooking until the internal temperature reaches 165°F (74°C), about 45 50 more minutes. Let it rest for 10 minutes before carving. Meanwhile, boil cauliflower florets in a large pot of salted water until tender, about 8 minutes. Drain and return to the pot. Add heavy cream, truffle oil, salt, and pepper mash until smooth. In a large skillet, heat olive oil over medium high heat. Add green beans and sauté for 5 6 minutes or until tender but still crisp. Season with salt and pepper.

Chef’s Insight

The combination of flavors and textures creates a symphony in the mouth that is both comforting and exciting.

Notes

Ensure you use a high-quality chicken for the best flavor and tenderness.