Whole30 Roasted Chicken Rice
Savor the comforting flavors of our Whole30 Roasted Chicken Rice, a wholesome and satisfying dish perfect for a nourishing meal. This recipe features a golden, perfectly roasted whole chicken infused with zesty lemon, fragrant garlic, and fresh herbs like rosemary and thyme, creating a symphony of flavors in every bite. Paired with a hearty cauliflower rice cooked with sautéed onions, garlic, and chicken broth, this meal is both gluten-free and grain-free, making it an ideal choice for Whole30, paleo, or low-carb diets. With a total prep and cook time of under two hours, this impressive yet simple dish is perfect for weeknight dinners or special gatherings. Serve it with a sprinkle of fresh parsley for an elegant, healthy, and delicious entrée that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 1 4-5 pounds whole chicken
- 3 tablespoons olive oil
- 1 lemon
- 4 garlic cloves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large head cauliflower
- 1 medium onion
- 1 cup chicken broth
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it in a roasting pan.
In a small bowl, mix 2 tablespoons of olive oil, juice of half a lemon, minced garlic from 2 cloves, salt, and black pepper.
Rub the olive oil mixture all over the chicken, ensuring even coverage.
Place the lemon halves, rosemary, and thyme inside the chicken cavity.
Roast the chicken for about 75-90 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
While the chicken roasts, prepare the cauliflower rice: Grate the cauliflower into rice-sized pieces using a food processor or box grater.
Dice the onion and mince the remaining garlic cloves.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft.
Add the grated cauliflower to the skillet and pour in the chicken broth, stirring to combine.
Cook the cauliflower rice for about 10 minutes, until it's tender and fluffy.
Season the cauliflower rice with salt and pepper to taste, and stir in the fresh parsley.
Once the chicken is roasted, let it rest for 10 minutes before carving.
Serve the carved chicken over the cauliflower rice and garnish with extra parsley, if desired.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 1912 mg | 83% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 7.1 g | ||
| Protein | 144.4 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 8.9 mg | 50% | |
| Potassium | 2086 mg | 44% | |
*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.
