Comfort food. Savory, rich, melt in your mouth comfort food. That is what fall is all about. This Roast Lemon Chicken with Maple Cauliflower Purée is the best kind of comfort food; the healthy kind! This platter meal is perfect for the family, but it’s also so delicious and beautiful you could serve it at any dinner party.
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Paleo Roast Lemon Chicken with Maple Cauliflower Purée: with A Whole 30 Option!
My oh my this chicken is flavorful! Crispy skin and tender chicken breast infused with lemon and thyme, roasted to perfection and served with my favorite maple cauliflower purée.The combination of flavors here is just out of this world! This delicious recipe is Paleo and can easily be adapted to be Whole 30 compliant by subbing butter for ghee and omitting the maple syrup.
To get that hint of lemon and herbs I recommend sliding a slice of lemon and sprig of thyme under the skin of the chicken breast. Then brown the chicken in a large skillet and pop in the oven to finish! While the chicken roasts, make the cauliflower purée.
The Cauliflower Purée:
So creamy and decadent, like mashed potatoes but healthier! Simply steam cauliflower until soft, pour into a food processor with butter (or ghee) and a little maple syrup and process until smooth. If you don’t have a food processor you can use a hand held potato masher.
Use Those Drippings and Garnish!
After roasting the chicken, remove from the pan and set on top of cauliflower purée. Then melt a little butter (or ghee) with those pan drippings and spoon them over the chicken and cauliflower! Garnish with pomegranate seeds or dried cranberries. That beautiful buttery sauce has just a hint of lemon, honestly, this is my new favorite meal.
The Recipe: Paleo Roast Lemon Chicken with Maple Cauliflower Purée
A meal the family will love, but fancy enough to serve at dinner parties too! Paleo and Whole30 options offered.
- 4 medium sized chicken breasts, bone in, skin on
- 4 slices of lemon
- 4 sprigs of fresh thyme
- Sea salt
- Freshly ground pepper
- 2 small shallots peeled and sliced
- 2-3 tablespoons olive oil
- 2 tablespoons butter or ghee
- 6 cups cauliflower florets
- 1/4 cup butter (or ghee for my W30 friends)
- 1 tablespoon maple syrup (Whole 30 peeps can skip it)
- Sea salt
- Freshly ground pepper
- 2 tablespoons parsley and pom seeds, or dried cranberries for garnish, if desired
Prep all ingredients before starting
Preheat oven to 425 degrees and place oven rack in center position
Use your finger to separate one side of the skin from breast, leaving the opposite side connected (see photo)
Insert lemon slice and sprig of thyme under skin and pull skin back into place
Season both sides of chicken with sea salt and pepper to taste
Place a large skillet (preferably cast iron) on med/high heat
When pan is hot add olive oil
When oil is hot gently place chicken, skin side down, in pan
Cook for six minutes or so, until skin is nicely browned
Add sliced shallots to pan
Place pan into preheated oven, set timer for 20 minutes, when timer goes off, flip the chicken over and cook skin side up for 15 more minutes. While chicken cooks, steam cauliflower
Steam cauliflower in steamer until soft (10-12 minutes)
Place cauliflower (or ghee) maple syrup, and sea salt, into a food processor and process until smooth. If using a hand held potato masher allow a minute or two extra to get cauliflower pureed. When chicken is ready, place cauliflower mash onto a platter.
When chicken is ready remove from oven, place chicken on top of cauliflower puree. Add 2 Tablespoons butter (or ghee) to pan and stir until melted, scraping any chicken bits off bottom of pan. If using cranberries instead of pomegranate seeds add to pan as well. When butter is melted, spoon drippings over chicken and cauliflower. If using parsley and pom seeds, sprinkle over chicken. Serve.