Michelin-Star Paleo French Lunch: Herb Roasted Chicken with Cauliflower Mash and Zesty Citrus Carrots

Allergens

N/A

Ingredients

• 1. 6 bone
• in, skin
• on chicken breasts (organic, free
• range) 2. 4 medium carrots, peeled and cut into sticks 3. 1 large head cauliflower, cut into florets 4. 3 tbsp fresh thyme leaves 5. 3 tbsp fresh rosemary leaves 6. 1 lemon, zested and juiced 7. 2 oranges, zested and juiced 8. 1/2 cup extra virgin olive oil 9. Salt and pepper to taste 10. 4 cloves garlic, minced

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chicken breasts, thyme, rosemary, lemon zest, orange zest, 1/4 cup olive oil, salt, and pepper. Mix well to coat the chicken evenly.
3. Place the seasoned chicken on a lined baking sheet and bake for 25 30 minutes or until cooked through.
4. While the chicken is cooking, steam the cauliflower florets until tender. In a food processor, blend the cauliflower with the remaining olive oil, salt, pepper, and garlic until smooth and creamy. Set aside.
5. In a separate pan, steam the carrots until just tender. Toss with lemon juice, orange juice, zest, salt, and pepper to taste.
6. Once the chicken is cooked, remove from oven and let rest for 5 minutes before slicing.
7. To serve, place a generous scoop of cauliflower mash on each plate, top with sliced herb roasted chicken, and garnish with zesty citrus carrots.

Chef’s Insight

The secret to a delicious herb-roasted chicken is allowing it to rest after cooking so that the juices redistribute within the meat for added moisture and flavor.

Notes

This recipe can be easily doubled or tripled to serve more guests. - If using frozen cauliflower, thaw and drain well before steaming.