“Mouthwatering Paleo Polish Lunch: Herb-Encrusted Roasted Chicken with Creamy Garlic Mashed Cauliflower & Crispy Roasted Vegetables”

Allergens

Gluten (if using packaged herbs with gluten)

Ingredients

• 1 whole chicken (4 lbs or 1.8 kg)
• 2 tbsp mixed herbs (rosemary, thyme, sage)
• Salt and pepper, to taste
• 1 large cauliflower head, cut into florets
• 6 cloves garlic, minced
• 4 tbsp olive oil
• 2 lbs mixed vegetables (carrots, zucchini, bell peppers)
• Fresh parsley, for garnish

Instructions

1. a. Preheat the oven to 375°F (190°C). Season the chicken with salt and pepper. b. In a small bowl, combine mixed herbs and gently rub them onto the chicken skin. c. Place the seasoned chicken on a roasting rack in a roasting pan and roast for 25 minutes per pound, or until the internal temperature reaches 165°F (74°C). d. While the chicken is roasting, prepare the mashed cauliflower by boiling the florets until tender, then mashing with garlic, olive oil, salt, and pepper. e. Toss the vegetables in olive oil, salt, and pepper, then spread them onto a baking sheet and roast at 400°F (205°C) for 20 25 minutes or until crispy. f. Once the chicken is cooked through, remove from the oven and let it rest for 10 minutes before carving.

Chef’s Insight

The key to this dish is balancing the flavors and textures - from the tender chicken to the creamy mashed cauliflower, and the contrasting crunch of the roasted vegetables.

Notes

This recipe is suitable for a Paleo diet, gluten-free, and dairy-free; it's an excellent source of protein and healthy fats.