Paleo Roasted Chicken Rice
Elevate your paleo meal game with this hearty and flavorful Paleo Roasted Chicken Rice recipe! Perfectly roasted chicken, seasoned with lemon, garlic, fresh rosemary, and olive oil, creates a tender, juicy centerpiece that pairs beautifully with a nutrient-packed cauliflower rice infused with coconut aminos, green onions, and a hint of ginger. This easy-to-follow recipe combines wholesome, dairy-free, grain-free ingredients for a mouthwatering dish that satisfies both flavor and dietary needs. Ready in just under two hours, it’s ideal for weeknight dinners, meal prepping, or impressing your guests with a paleo-friendly twist on classic roasted chicken and rice.
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Recipe Information
Ingredients
- 1 approximately 4 pounds whole chicken
- 3 tablespoons olive oil
- 1 lemon
- 4 cloves garlic
- 2 tablespoons fresh rosemary
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large head cauliflower
- 2 tablespoons coconut aminos
- 3 stalks green onions
- 2 tablespoons coconut oil
- 1 teaspoon ground ginger
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken under cold water and pat dry using paper towels.
In a small bowl, mix 2 tablespoons of olive oil, juice of the lemon, minced garlic, chopped rosemary, salt, and black pepper.
Rub this mixture all over the chicken, making sure to get it under the skin and inside the cavity for maximum flavor.
Place the chicken in a roasting pan, breast side up. If desired, tie the legs together with kitchen twine for even cooking.
Roast the chicken in the preheated oven for about 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced.
While the chicken is roasting, prepare the cauliflower rice. Remove and discard the leaves and core of the cauliflower. Cut into florets.
Place cauliflower florets in a food processor and pulse until it resembles rice (do this in batches if necessary).
Heat 2 tablespoons of coconut oil in a large skillet over medium heat.
Add the cauliflower rice to the skillet and stir-fry for about 5 minutes, until it starts to soften.
Add coconut aminos, sliced green onions, and ground ginger to the cauliflower rice. Stir well to combine and cook for another 5-7 minutes until tender.
Once the chicken is cooked, remove it from the oven and let it rest for at least 10 minutes before carving.
Serve the carved chicken with a generous side of cauliflower rice and garnish with extra rosemary if desired.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 101% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 1860 mg | 81% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 6.8 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1864 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
