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Name: Roast Organic Chicken and Roast Cauliflower with Garlic and Chilli
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4
Cuisine: not set
Ingredients: 1.2 kg Chicken whole organic; 1 Fresh lemon zested, then cut in half; 2 cloves Garlic peeled & halved; 2 tablespoons Extra virgin olive oil; sea salt; black pepper freshly ground; 400 g cauliflower florets; 1 clove Garlic peeled & crushed; 2 small red chilli finely sliced; 1/4 teaspoon turmeric

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INGREDIENTS

1.2 kg Chicken whole ; organic
1 Fresh lemon ; zested, then cut in half
2 cloves Garlic ; peeled & halved
2 tablespoons Extra virgin olive oil
sea salt
black pepper ; freshly ground
400 g cauliflower ; florets
1 clove Garlic ; peeled & crushed
2 small red chilli ; finely sliced
1/4 teaspoon turmeric

INSTRUCTIONS

Preheat the oven to 220C/425F/gas mark 7.

Clean the chicken inside and out with cool running water.

Pat dry inside and out with absorbent kitchen paper.

Stuff the chicken with the lemon and the halved garlic cloves.

Rub 1 tablespoon of the oil into the skin and season well all over.

Place on a roasting rack breast-side down.

Roast the chicken for 20 minutes, then reduce the ovem temperature to 180C/350F/gas mark 4 and roast for a further hour, or until cooked through.

Once the chicken has been roasting for an hour, combine the cauliflower in a bowl with the crushed garlic, chilli, turmeric, and remaining oil and season to taste. Spread out in an ovenproof dish in a single layer.

Roast, uncovered, for 20 minutes or until the floret tops are lightly browned. Remove from the oven and serve immediately with the roast chicken.

NOTES

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Roast Organic Chicken and Roast Cauliflower with Garlic and Chilli

1.2 kg Chicken whole organic
1 Fresh lemon zested, then cut in half
2 cloves Garlic peeled & halved
2 tablespoons Extra virgin olive oil
 sea salt
 black pepper freshly ground
400 g cauliflower florets
1 clove Garlic peeled & crushed
2 small red chilli finely sliced
1/4 teaspoon turmeric

Preheat the oven to 220C/425F/gas mark 7.

Clean the chicken inside and out with cool running water.
Pat dry inside and out with absorbent kitchen paper.
Stuff the chicken with the lemon and the halved garlic cloves.
Rub 1 tablespoon of the oil into the skin and season well all over.

Place on a roasting rack breast-side down.
Roast the chicken for 20 minutes, then reduce the ovem temperature to 180C/350F/gas mark 4 and roast for a further hour, or until cooked through.

Roast, uncovered, for 20 minutes or until the floret tops are lightly browned. Remove from the oven and serve immediately with the roast chicken.

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Nutrition

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Serving Size: 1 Serving (459g)
Recipe Makes: 4 Servings

Calories: 724
Calories from Fat: 439 (61%)

Amt Per Serving		% DV

	Total Fat 48.8g	65 %
	Saturated Fat 13.4g	67 %
	Monounsaturated Fat 21.1g
	Polyunsanturated Fat 10.2g
Cholesterol 225mg		69 %
Sodium 388.4mg		13 %
Potassium 1024mg		27 %
Total Carbohydrate 12.8g		4 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 8g
Protein 59g		84 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 724

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