Prep
10 min
Total
1 hr
Plus
Special tool: Roasting pan
Serves
4
INGREDIENTS
- 1 large chicken
- 1 lime
- 1 tbsp chopped rosemary
- To taste salt and pepper
- Splash olive oil
Cauliflower Salad
- 1/2 cauliflower
- 1/2 cucumber
- 1/2 bunch mint
- 1/2 bunch Radishes
- 2 tbsp red wine vinegar
- 4 tbsp extra-virgin olive oil
- To taste salt and pepper
METHOD
- Preheat oven to 425F. Season chicken with olive oil, salt, pepper and rosemary. Inside and out.
- Cut up lime in quarters and place in open cavity.
- Roast at 425F for 45 minutes. Let rest for ten minutes, care and enjoy.
Cauliflower Salad
- Slice cauliflower as thin as possible, toss in large stainless steel bowl. Slice cucumber, mint and radish, and add to the bowl.
- Season with red wine vinegar, olive oil, salt and pepper. Toss and serve.
