Want to impress dinner guests, make this tasty delicous, super easy and minimal clean up meal.
While, herb roasted chicken with roasted cauliflower and lentils will impress your most finicky guest, its not fast. Total cooking time is around 2.5 hours.
Ingredients:
1 Roasting Chicken
Dried or fresh herbs (I like Tarragon, Marjoram and Parsley)
Mirepoix (1 small onion diced in chunks, 2-3 stalks of celery rough copped, 2 carrots rough chopped)
1 tbs of flour
1 tbs of butter (olive oil can be substituted)
Salt and pepper
Lentils
1 cup green french lentils
Water to cover lentils about 1.5 Inches
Chicken Drippings
Salt
Pepper
Butter (optional)
Roasted Cauliflower
1 head of Cauliflower cut into pieces
2 tbs olive oil
salt and pepper
Steps:
In a large roasting bag toss 1 tbs of flour. Rub butter on bird then sprinkle herbs on bird to taste. Put mirepoix in bag then bird on top. Tie bag, slit with 1/2 inch slit and place into roasting pan with slit on top. In 350 degree preheaded oven cook bird for 1.5 to 2 hours.
While bird is cooking prep cauliflower. Cut cauliflower into pieces, drizzle with olive oil, salt and pepper. When bird is around 30 minutes away from being done put cauliflower in oven.
While bird and cauliflower is cooking prep lentils. Put lentils in pot with water and 1 tsp of salt. Start cooking when bird is done.
When bird is cooked remove from oven, remove from bag and let bird rest for 10-15 minutes. (I was low on butter thus my whole bird is not brown, yours’ will brown if you butter it)
Your lentils should cooking.
Save pan drippings.
Put pan drippings into grease strainer and add drippings (less fat) into lentils.
Finish cooking lentils (add butter if you desire). Remove cauliflower when edges being to brown.
Carve chicken with poultry sheers.
Your chicken should end up looking something like…
This is an extremely tasty and delicious meal. Its also very healthy, low in fat and calories. Enjoy!
ooh this looks delicious!