- Prep Time
- 10 mins
- Total Time
- 1 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
Method
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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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 680
- Fat:
- 44 g
- Saturated Fat:
- 10 g
- Carbs:
- 12 g
- Fibre:
- 4 g
- Sugar:
- 4 g
- Cholesterol:
- 170 mg
- Protein:
- 58 g
- Sodium:
- 1100 mg
