Servings: 6 servings
Calories: 443kcal
Ingredients
- 1 whole chicken, about 3-3.5lbs giblets and innards removed
- 1 cauliflower, cut into large florets
- 1 lemon, halved
- 1-2 shallot, sliced into thick rounds
- 1 cup heavy cream
- ½ cup chicken broth
- 1 tablespoon dried dill weed
- kosher salt and fresh ground pepper, to taste
- avocado oil
Instructions
- Prep the skillet: Lightly coat a large cast iron skillet with avocado oil.
- Build the base: Add the cauliflower florets and shallot rounds to the skillet to form an even layer. Place the lemon halves cut-side down among the vegetables.
- Season the vegetables: Season the cauliflower, shallots, and lemon with kosher salt, fresh ground pepper, and half of the dill. Reserve the remaining dill for the chicken.
- Add the sauce base: Pour the heavy cream and chicken broth into the skillet around the vegetables.
- Season the chicken: Pat the chicken skin completely dry. Place the chicken on top of the vegetables, drizzle with avocado oil, and season generously with salt, pepper, and the remaining dill.
- Roast: Roast in a 400°F oven until the chicken reaches an internal temperature of 165°F, about 1½ hours.
- Rest: Remove from the oven and let rest for 15 minutes before carving.
- Enjoy!
Nutrition
Serving: 1 serving | Calories: 443kcal | Carbohydrates: 9g | Protein: 27g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 203mg | Potassium: 623mg | Fiber: 3g | Sugar: 4g | Vitamin A: 795IU | Vitamin C: 59mg | Calcium: 77mg | Iron: 2mg
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