Oregano-Lime Roast Chicken with Sauteed Cauliflower
1 h 30 m
olive oil, divided
cloves garlic, minced, divided
dried oregano leaves
whole chicken (3½ lb/1.75 kg), patted dry with paper towel
head cauliflower, core removed and cut into florets
frozen peas, thawed
chopped fresh parsley
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.
Tie chicken legs together with kitchen twine. Place chicken, breast-side up, in roasting pan.
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.
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.
Slice chicken and serve with cauliflower "couscous".
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