Paleo French Lunch: Citrus Herb Roasted Chicken with Cauliflower Rice Pilaf

Allergens

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Ingredients

• 1 whole organic chicken (3
• 4 lbs)
• 2 cups cauliflower rice
• 1/4 cup olive oil
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 2 tbsp lemon zest
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, combine olive oil, rosemary, thyme, lemon zest, lemon juice, garlic, salt, and pepper. Mix well.
3. Use half of the herb mixture to rub under the skin and all over the chicken. Place the chicken in a roasting pan.
4. Roast the chicken for 1 hour and 15 minutes or until it reaches an internal temperature of 165°F (74°C). Let rest for 10 minutes before carving.
5. In a large skillet, heat olive oil over medium heat. Add cauliflower rice and sauté for 3 4 minutes until tender and slightly golden. Season with salt and pepper to taste.
6. Carve the chicken and serve alongside the cauliflower rice pilaf. Garnish with fresh herbs and lemon wedges if desired.

Chef’s Insight

The combination of citrus and herbs infused into the chicken creates a mouthwatering aroma that complements the earthy flavors of the cauliflower rice pilaf.

Notes

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