Oregano-Lime Roast Chicken with Sauteed Cauliflower

Prep time: 10min
Total time: 90min
Serves: 4
¼ cup
olive oil, divided
60 mL
cloves garlic, minced, divided
1½ tsp
dried oregano leaves
7 mL
2 tsp
salt, divided
10 mL
limes, divided
whole chicken (3½ lb/1.75 kg), patted dry with paper towel
head cauliflower, core removed and cut into florets
1 tsp
ground turmeric
5 mL
½ cup
frozen peas, thawed
125 mL
¼ cup
chopped fresh parsley
60 mL
Per serving (¼ of the recipe):
44 g
saturated fat
10 g
12 g
4 g
58 g
170 mg
4 g
1100 mg


  1. Preheat oven to 400˚F (200˚C). Mix 2 tbsp (30 mL) olive oil, half of the garlic, oregano and 1½ tsp (7 mL) salt. Cut 1 lime in half, squeeze 2 tbsp (30 mL) lime juice from it and add to olive oil mixture, reserving lime halves. Rub oil mixture over chicken and inside cavity. Insert lime halves inside cavity.

  2. Tie chicken legs together with kitchen twine. Place chicken, breast-side up, in roasting pan.

  3. Roast in lower third of oven 60 min., or until meat thermometer inserted into thickest part of the inner thigh registers 185°F (85°C). Transfer chicken to serving platter or cutting board and tent with foil 10 min. before removing twine and slicing.

  4. Meanwhile, add cauliflower to food processor and pulse until rice-sized pieces form. Remove 1 tsp (5 mL) finely grated zest from remaining lime, set aside. Heat remaining olive oil in large skillet on medium-high heat. Add cauliflower "couscous", remaining garlic, turmeric and remaining salt. Cover and cook 2 to 3 min., or until cauliflower softens. Stir in reserved lime zest, peas and parsley.

  5. Slice chicken and serve with cauliflower "couscous".