Oregano-Lime Roast Chicken with Sauteed Cauliflower
Prep Time
10 mins
Total Time
01 h 30 m
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".
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