Keto Kosher Greek Lemon Roast Chicken with Cauliflower ‘Rice’
Keto kosher recipes are made easy with this delicious roast chicken dish packed with the fresh zingy flavors of the Mediterranean. Made with a trio of key Greek flavors including lemon, oregano, and garlic; this Keto kosher chicken recipe makes a great family meal or dinner party favorite! For best results, leave the chicken to marinate in the fridge overnight.Kosher Keto roast chicken is made with just a handful of ingredients and is easy-peasy for mid-week meals.Can I make any substitutions?This recipe calls for bone-in chicken quarters (thigh and drumstick connected as one piece), but you can use any cut you like such as boneless thighs, drumsticks (legs), or use a whole chicken and cut into quarters. It’s best to keep the skin on as this helps prevent the meat from drying. If you use chicken breast, be sure to adjust the cooking time accordingly as meat off the bone tends to cook faster than on the bone.Can I adapt the recipe for different diets?This recipe is naturally gluten-free and dairy-free. But for a
How to Make It
Step
Recipe Steps steps 4 1 h 10 min
Step 1
Preheat the oven to 400°F/200ºC. Make the marinade. In a blender or food processor, add the garlic, stock cube, oregano, lemon zest from 2 unwaxed lemons, lemon juice from 2 lemons, extra virgin olive oil, mustard, and fresh thyme leaves. Blend until everything has broken down and well combined. It will smell amazing!
Step 2
Place the chicken in a large bowl or baking dish. Pour the marinade over the chicken and make sure every bit is completely coated and massaged in. The chicken can be cooked immediately or left in the refrigerator overnight to marinate.
Step 3
To make cauliflower rice, grate the cauliflower on the large side of a box grater. Alternatively use 2 packs of already prepared cauliflower rice. Place the grated cauliflower at the base of a skillet pan or oven proof dish. Neatly place the chicken skin-side up on top of the cauliflower rice. Drizzle the remaining marinade over the chicken and cover it with aluminum foil.
Step 4
Roast in the center of the oven for 40 minutes. Then remove the aluminum foil and roast for a further 15 minutes until golden. Plate up with a helping of cauliflower rice and any remaining sauce.
Ingredients
- Chicken Leg Thigh and Drumstick – 4 Large
- Cauliflower rice – 2 cup
- Garlic – 2 clove
- Chicken Stock Cube – 1 Cube
- Oregano, dried – 1 tsp
- Lemon Peel Or Zest Raw – 2 tbsp
- Lemon juice, fresh – 2 each – juice from one lemon
- Olive oil – 3 tbsp
- Thyme Fresh Or Raw Herb – 1 tbsp
- Dijon mustard – 1 tbsp