Written by
Karen Roth, MSNC
Karen is a Certified Nutrition Consultant with a Master’s Degree in Holistic Nutrition. She enjoys sharing her knowledge to empower her clients to take control of their health with food and lifestyle choices.
With the holidays here and all of the delicious (and often overindulgent) meals coming our way, take time to make this healthy holiday meal, which is high in protein and fiber, low in carbohydrates, and full of flavor.
Rosemary Garlic Roast Chicken Recipe
ROSEMARY GARLIC PASTE INGREDIENTS:
- 1 large bulb of garlic, peeled
- 2 tsp. of extra virgin olive oil
- 1 Tbsp. of balsamic vinegar
- 2 tsp. of fresh lemon juice
- 2 tsp. of chopped fresh rosemary
- Salt and pepper
CHICKEN INGREDIENTS:
- 3 lbs. of split broiler chicken
- 1 tsp. of extra virgin olive oil
- 1 cup of chicken broth
- Salt and pepper
- 1 package of cauliflower rice
DIRECTIONS:
- Preheat oven to 400 degrees.
- Combine garlic, olive oil, vinegar, and lemon juice in a food processor, and pulse until smooth. Transfer into a bowl, and add rosemary, salt, and pepper.
- Loosen the skin on the chicken, creating space between the skin and meat. Spread two-thirds of the paste under the skin.
- Turn the halves over, and season the undersides generously with salt and pepper, and the remaining paste.
- Place chicken, skin side down, on a rack in a roasting pan. Cook for 30 minutes.
- Turn and brush on 1 tsp. of olive oil. Cook for another 40 minutes or until the chicken is cooked through and the juices run clean.
- Remove the rack from the pan, and add the chicken broth to the drippings. Transfer to a measuring cup.
- Cook cauliflower rice according to packaged instructions (usually 2 minutes in the microwave).
- Remove the skin from the chicken, cut into bite size pieces, place over cauliflower rice, and pour pan juices over the chicken.
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