Whole30 Roasted Chicken Rice

Elevate your dinner game with this flavorful Whole30 Roasted Chicken Rice recipe, a wholesome and satisfying meal that's perfect for clean eating. Featuring a perfectly roasted whole chicken infused with zesty lemon, fresh rosemary, and thyme, this dish delivers robust flavors while keeping it simple. Paired with tender, herbaceous cauliflower "rice" simmered in chicken broth and sautéed with garlic and onions, it offers a low-carb, gluten-free alternative to traditional rice. This all-in-one meal is packed with nutrients, easy to prepare, and ideal for meal prep or a cozy family dinner. Ready in under two hours with minimal hands-on time, this recipe is a must-try for anyone following a Whole30 or low-carb lifestyle!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 4-5 pounds whole chicken
• 3 tablespoons olive oil
• 1 lemon
• 4 garlic cloves
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large head cauliflower
• 1 medium onion
• 1 cup chicken broth
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Pat the chicken dry with paper towels and place it in a roasting pan.

Step 3

In a small bowl, mix 2 tablespoons of olive oil, juice of half a lemon, minced garlic from 2 cloves, salt, and black pepper.

Step 4

Rub the olive oil mixture all over the chicken, ensuring even coverage.

Step 5

Place the lemon halves, rosemary, and thyme inside the chicken cavity.

Step 6

Roast the chicken for about 75-90 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.

Step 7

While the chicken roasts, prepare the cauliflower rice: Grate the cauliflower into rice-sized pieces using a food processor or box grater.

Step 8

Dice the onion and mince the remaining garlic cloves.

Step 9

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft.

Step 10

Add the grated cauliflower to the skillet and pour in the chicken broth, stirring to combine.

Step 11

Cook the cauliflower rice for about 10 minutes, until it's tender and fluffy.

Step 12

Season the cauliflower rice with salt and pepper to taste, and stir in the fresh parsley.

Step 13

Once the chicken is roasted, let it rest for 10 minutes before carving.

Step 14

Serve the carved chicken over the cauliflower rice and garnish with extra parsley, if desired.

Nutrition Facts

Serving size	(3143.9g)

Amount per serving	% Daily Value*
Calories	977.8

Total Fat 59.7g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 4.3g
Cholesterol 136.1mg	0%
Sodium 6655.4mg	0%
Total Carbohydrate 70.1g	0%
Dietary Fiber 22.3g	0%
Total Sugars 25.1g
Protein 57.7g	0%

Vitamin D 0IU	0%
Calcium 331.5mg	0%
Iron 8.6mg	0%
Potassium 3586.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.2%

Protein: 22.0%

Carbs: 26.7%