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Roast chicken with cauliflower mash and Brussels sprouts

Serves 1
775
Calories
50g
Protein
19g
Carbs
50g
Fat

Ingredients

  • 1 (about 4 lb) Whole chicken, whole
  • 4 cloves Garlic
  • 1½ cups Cauliflower

    or: Broccoli, Brussels sprouts, Asparagus…

  • 1 cup Brussels sprouts, halved

    or: Broccoli, Cauliflower, Asparagus…

  • 1, halved Lemons
  • 1 tbsp Butter
  • 2 tbsp Heavy cream
  • 2 tbsp Parmesan
  • a few Thyme Sprigs
  • 1 tbsp Olive oil

Directions

  1. Heat oven to 425°F. Dry the bird, salt generously, stuff the cavity with lemon, garlic, thyme. Truss loosely.
  2. Roast 60–75 min until the thigh reads 165°F. Rest 15 min before carving.
  3. Roast Brussels sprouts cut-side down for the last 25 min.
  4. Steam the cauliflower until soft, then blend with butter, cream, parmesan, salt until smooth. Serves 4.
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