Herb Roasted Chicken with Cauliflower Mash and Brussel Sprouts

Hello Lovelies!

I am back from a hectic week/weekend. My brother is a married man and the extra plus is I gained 3 sisters! I always wanted a sister growing up now I have three younger sisters ( even if they aren’t blood related, it’s still okay!) Anyways after such a crazy week and a while since I have posted any new recipes on here, here at last is a new one I tried.

Herb Roasted Chicken with Cauliflower Mash and Brussel Sprouts

After ruining my diet and gaining a few pounds back over the last week/weekend, I am officially back on the low carb diet. Cauliflower Mash is a great alternative to mashed potatoes, even my Pop didn’t realize they weren’t mashed potatoes.

Herb Roasted Chicken with Cauliflower Mash and Brussel Sprouts

Ingredients
Herb Roasted Chicken
1 whole chicken about 6 pounds
2 lemons, zested and sliced
1/2 cup chicken broth
4 sprigs thyme, minced
4 sprigs oregano, minced
1/2 stick Earth Balance Butter, melted
1/2 sweet onion, chunked
1 tsp sage
1 tsp rosemary
Salt
Pepper
Olive Oil
Cauliflower Mash
1 head cauliflower florets
1 tablespoon green valley cream cheese, lactose free
Salt
Pepper
Garlic Salt
Drizzle of Olive Oil
Brussel Sprouts
1/2 stick Earth Balance Butter
6 slices bacon, chopped
1 pound Brussel sprouts
1/2 sweet onion, diced

Directions
For the chicken, wash and remove neck and gizzards. Place chicken in a greased 9×13 baking dish. Drizzle olive oil over chicken and sprinkle with salt and pepper.  Melt the butter and stir with minced herbs and lemon zest. Pour into chicken skin, and pour over chicken. Slice the remaining lemon and stuff 1 lemon into cavity of chicken with any remaining thyme/oregano sprigs along with the 1/2 chunked onion. Pour chicken broth into the roasting pan and place remaining lemon slices in pan around chicken. Bake chicken at 425°F for 1 hour 30 minutes until chicken has reached a temperature of 165°F. Rest for 15 minutes before slicing.

For the cauliflower mash, place cauliflower florets into a steam and steam for 10 minutes until tender. In a food processor, blend 1/2 the florets until creamy. Add remaining florets and blend till creamy again. Once creamy add in cream cheese, drizzle of olive oil, salts, and pepper to taste. Serve right away and warm!

For the Brussel sprouts, wash them and cut in half lengthwise. Dice the onion and set aside. Chop the bacon and set into a frying pan. Cook bacon until crispy ( or done to your liking). Remove the bacon, set aside. Save the bacon grease and add in onions and 1/2 stick butter, cook until onions are translucent. Once the onions are translucent, add in the Brussel sprouts and cook until tender about 10-15 minutes. Once the Brussel sprouts are ready to serve add in the bacon and heat through.
Serve altogether for a complete meal!

Enjoy

xoxo Pamela