Herbed Chicken with Apple Cauliflower Rice!
A really simple recipe that looks and tastes like a gourmet meal! Only you will know just how easy it is to make. I have made a quadruple version of this chicken for dinner parties and it's always a hit.
Servings 2 servings
Ingredients
For chicken
If using small chicken breasts instead of thighs you will need to brine to insure you don't end up with dry meat. Place chicken breasts in a bowl of 6 cups water mixed with 1/3 cup sea salt. Allow to brine in water for 30 minutes. Skip this step if using thighs.
- 4 chicken thighs or small chicken breasts, bone in, skin on (if using breasts see notes above about brining)
- 4 tablespoons butter or ghee, room temp
- zest of one large lemon (use a microplane to zest)
- ½ teaspoon paprika
- 1 sprig fresh rosemary, leaves stripped and finely chopped
- sea salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Cauliflower Rice with Apple
- 4 cups cauliflower rice
- 1 granny smith apple, diced
- sea salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons chopped chives, optional
Instructions
For Chicken
- Preheat oven to 450 degrees and place oven rack in lower third of oven
- Place soft butter (or ghee) in a small bowl. Add paprika, rosemary, and lemon zest and use a fork to stir until butter compound is smooth and creamy
- Use fingers to gently separate one side of chicken skin from the meat. Spoon 1 tablespoon of compound butter under the skin of each chicken thigh, then use fingers on the outside of chicken skin to spread the butter evenly under the skin. Season skin generously with sea salt and pepper
- Place chicken in an oven safe pan skin side up and cook for 25 minutes. Until skin is crispy and juices run clear.
Cauliflower rice:
- Chop apple. Five minutes before chicken is done, place a pan on med-high heat. Add olive oil. When pan and oil are hot but not smoking add cauliflower rice and apple to pan. Cook for 4-5 minutes. Add sea salt and pepper to taste
Plate:
- When done, remove chicken from oven and allow to rest for three minutes. Place cauliflower rice on plates, add chicken and spoon pan drippings onto plate or over chicken (note: if you spoon over chicken it won't be as crispy). Garnish with chives if desired. Serve!