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Oregano-Lime Roast Chicken with Sauteed Cauliflower

  • Prep Time 10 min
  • Total Time 1 h 30 min
  • Serves: 4

Ingredients

  • ¼ cup olive oil, divided 60 mL
  • 3 cloves garlic, minced, divided
  • 1½ tsp dried oregano leaves 7 mL
  • 2 tsp salt, divided 10 mL
  • 2 limes, divided
  • 1 whole chicken (3½ lb/1.75 kg), patted dry with paper towel
  • 1 head cauliflower, core removed and cut into florets
  • 1 tsp ground turmeric 5 mL
  • ½ cup frozen peas, thawed 125 mL
  • ¼ cup chopped fresh parsley 60 mL

Directions

  • Step 1

    Preheat oven to 400˚F (200˚C). Mix 2 tbsp (30 mL) olive oil, half of the garlic, oregano and 1½ tsp (7 mL) salt. Cut 1 lime in half, squeeze 2 tbsp (30 mL) lime juice from it and add to olive oil mixture, reserving lime halves. Rub oil mixture over chicken and inside cavity. Insert lime halves inside cavity.

  • Step 2

    Tie chicken legs together with kitchen twine. Place chicken, breast-side up, in roasting pan.

  • Step 3

    Roast in lower third of oven 60 min., or until meat thermometer inserted into thickest part of the inner thigh registers 185°F (85°C). Transfer chicken to serving platter or cutting board and tent with foil 10 min. before removing twine and slicing.

  • Step 4

    Meanwhile, add cauliflower to food processor and pulse until rice-sized pieces form. Remove 1 tsp (5 mL) finely grated zest from remaining lime, set aside. Heat remaining olive oil in large skillet on medium-high heat. Add cauliflower "couscous", remaining garlic, turmeric and remaining salt. Cover and cook 2 to 3 min., or until cauliflower softens. Stir in reserved lime zest, peas and parsley.

  • Step 5

    Slice chicken and serve with cauliflower "couscous".

Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe):
  • Calories 680
  • Fat 44 g
  • Saturated Fat 10 g
  • Carbs 12 g
  • Sugar 4 g
  • Protein 58 g
  • Cholesterol 170 mg
  • Fibre 4 g
  • Sodium 1100 mg