Roasted Garlic Chicken with Cauliflower Rice

September 14, 2018
Created by Harmons
56 min.
Serves 4
  • Chicken
  • 1 chicken, cut into 8 pieces
  • 1/4 cup olive oil
  • 1 lemon, cut into wedges
  • 1 head garlic, roasted
  • Salt and freshly ground pepper
  • 2 bay leaves, broken
  • Cauliflower
  • 1 Tbsp olive oil
  • 1 Tbsp minced garlic
  • 1 pkg Harmons sous chef cauliflower rice
  • Salt and freshly ground pepper
  • 1 Tbsp cream cheese
  • 1/2 lemon, cut into wedges, for garnish

Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil and place a wire rack on top to allow air flow all the way around chicken pieces.

In a resealable plastic bag, add chicken pieces, oil, lemon juice, garlic, salt, pepper and bay leaves, seal, and toss to combine. Refrigerate and let marinate, about 30 min. Remove chicken from marinade and place on rack. Roast, turning occasionally, until chicken reaches the internal temperature reaches 165°, about 20 min.

To make the cauliflower, in a small saucepan over medium heat, add the oil. Add the garlic and cook until fragrant, about 30 sec. Add the cauliflower and ½ cup water, season with salt and pepper, stir and cook, about 5 min. Add the cream cheese, season with salt and pepper, and stir to combine. Serve with chicken and lemon wedges.