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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (459g)|
|Recipe Makes: 4 Servings|
|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 %|
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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.
Calories per serving: 724
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