Rosemary roasted chicken & cauliflower salad

Chef, Randy Feltis shares his Rosemary Roasted Chicken paired with a Cauliflower Salad recipe that is perfect for the whole family to enjoy!


Prep
10 min
Total
1 hr
Plus
Special tool: Roasting pan
Serves
4

INGREDIENTS

Cauliflower Salad

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.

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