Oregano-Lime Roast Chicken with Sauteed Cauliflower
Prep Time
Serves
Cooking Mode
¼ cup olive oil, divided
3 cloves garlic, minced, divided
1½ tsp dried oregano leaves
2 tsp salt, divided
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
½ cup frozen peas, thawed
¼ cup chopped fresh parsley
¼ cup olive oil, divided
3 cloves garlic, minced, divided
1½ tsp dried oregano leaves
2 tsp salt, divided
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
½ cup frozen peas, thawed
¼ cup chopped fresh parsley
Directions
1Preheat 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.
2Tie chicken legs together with kitchen twine. Place chicken, breast-side up, in roasting pan.
3Roast 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.
4Meanwhile, 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.
5Slice chicken and serve with cauliflower "couscous".
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