Gluten-Free Lemon Herb Roasted Chicken with Garlic Mashed Cauliflower and Roasted Asparagus

Allergens

Dairy (in the Garlic Mashed Cauliflower)

Ingredients

• 1 whole chicken (gluten
• free), about 4 lbs, cleaned and patted dry
• 4 tbsp olive oil
• 2 lemons, zested and juiced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 1 large head cauliflower, cut into florets
• 8 cups fresh asparagus, trimmed
• 6 tbsp unsalted butter
• 1 cup whole milk or heavy cream

Instructions

1. Preheat the oven to 375°F (190°C). In a small bowl, combine olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper. Rub the mixture all over the chicken. Place the chicken in a roasting pan and roast for 1 hour and 20 minutes or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh. Let it rest for 10 minutes before carving. In a large pot, boil the cauliflower florets in salted water for 8 minutes until tender. Drain and return to the pot. Add butter, milk or cream, salt, and pepper. Mash until smooth. Toss asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (205°C) for 12 15 minutes until tender and slightly golden.

Chef’s Insight

For an extra burst of flavor, try marinating the chicken overnight before roasting.

Notes

Ensure all ingredients used are certified gluten-free to maintain a completely gluten-free meal.