Lemon Rosemary Chicken with Cauliflower & Almond Pilaf
Nutritional Information
Roasted skin-on chicken thighs paired with grated cauliflower “pilaf” studded with chopped almonds and fresh lemon — whole foods, minimal added fat (chicken skin provides natural fat).
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 pieces skin-on bone-in chicken thighs (about 600 g total)
- 1 medium large head cauliflower (about 500 g), grated
- 2 1/8 ozs raw almonds, roughly chopped
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 pinch sea salt (optional)
Preheat oven to 200°C (400°F). Pat chicken thighs dry, season lightly with salt, minced garlic and rosemary.
Place chicken thighs skin-side up on a baking tray and roast for 30–35 minutes until skin is browned and juices run clear.
While chicken roasts, pulse cauliflower florets in a food processor to rice-size pieces (or grate by hand).
In a warm pan, gently toss grated cauliflower with lemon juice and chopped almonds over medium-low heat for 5–7 minutes until tender but not mushy.
Serve roasted chicken over cauliflower-almond pilaf, spooning pan juices from the chicken over the pilaf if desired.
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