Oregano-Lime Roast Chicken with Sauteed Cauliflower

4
Medium
Dinner

Characteristics

Nutritional Facts Per Serving

680
Calories
58 g
Protein
12 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 680
  • Lipides 44 g
    • Saturated fat  10 g
  • Cholesterol 170 mg
  • Sodium  1100 mg
  • Carbs 12 g
    • fiber  4 g
    • Sugar  4 g
  • Protein 58 g

Ingredients

  • ¼ cup (60 mL) olive oil, divided
  • 3 cloves garlic, minced, divided
  • 1½ tsp (7 mL) dried oregano leaves
  • 2 tsp (10 mL) 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 (5 mL) ground turmeric
  • ½ cup (125 mL) frozen peas, thawed
  • ¼ cup (60 mL) chopped fresh parsley

Method

  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.
  2. Tie chicken legs together with kitchen twine. Place chicken, breast-side up, in roasting pan.
  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.
  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.
  5. Slice chicken and serve with cauliflower "couscous".

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