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.
Preheat oven to 475 degrees and place oven rack in center position
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 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
If using breasts: Place breasts skin side up into pan and place in oven for 25-30 minutes
If using thighs: Place an oven safe pan on cooktop burner on med-high heat for 60 seconds. When pan is hot add olive oil. Allow oil to get hot. Add chicken thighs to pan skin side up and cook the bottom of chicken thighs for 3-4 minutes until slightly caramelized. Place pan in preheated oven and cook for 25 minutes.
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
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!