Herbed Chicken with Apple Cauliflower Rice! Paleo-Whole30-Low Carb

Y’all I am rocking this low carb thing. In fact, I am really enjoying it. I feel great and I get to eat fabulous food like this Herbed Chicken with Apple Cauliflower Rice. Winning! This recipe is so simple. It has very few ingredients, looks lovely, and when I serve it at dinner parties people always ask for the recipe. Let’s just say it’s s a new Paleo-Whole30-Low Carb favorite!
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The Crispy Baked Chicken:

Dark meat or white, that is the question. I use thighs for this recipe and here’s why: dark meat is more tender and moist than white. It always comes out well and is never dry like chicken breasts can be. Bone in, skin on has the best flavor, and let’s face it, that crispy skin is wicked good! That said, if you still prefer chicken breasts, I will offer that option in the recipe. I am nice like that. If you choose to use breasts, you will need to allow a little extra time for brining.

To get that flavor and crispy skin I use a compound butter (or ghee for my Whole30 friends!), which is just a fancy term for butter with herbs and spices in it. That yummy compound butter is placed under the chicken skin creating amazing flavor. Truly, it’s just delicious!

The Apple Cauliflower Rice:

So let’s be frank, when you eat a lot of cauliflower rice, it can get a little boring, so I try to find ways to make it less so. In this instance I simply add a diced green apple to the mix, adding flavor, texture and just a smidge of sweetness. Cauliflower rice is a great replacement for traditional white rice. You can make it yourself by placing cauliflower florets into a food processor and pulsing, or simply chop cauliflower finely with a knife. That said many stores sell cauliflower rice already prepared. If you aren’t sure, ask! I am all about making life easier as long as quality isn’t compromised. I find the store bought cauliflower rice is just as good as doing it yourself.

Want to Serve this Chicken with Something Else?

If cauliflower rice isn’t your jam, I have some suggestions for you. This tender, herby chicken is perfect served alongside  this pasta or this salad.

Tips and what you need: an oven safe pan, a good knife and a microplane for zesting lemon.

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.

Course:

dinner, Main Course

Cuisine:

American

Keyword:

#easy dinner, chicken dinner, herbed chicken, Paleo, whole30

Servings: 2 servings

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)
• 1/2
  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

For Chicken

1. Preheat oven to 475 degrees and place oven rack in center position

2. 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

3. 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

4. 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.

Cauliflower rice:

1. 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:

1. 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!

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