Author: Alida Ryder - http://simply-delicious-food.com
Recipe type: Dinner, Low Carb
Serves: 4-6

INgredients

FOR THE ROAST CHICKEN

4-6 fresh chicken leg portions (drumstick attached to thigh)

2 tablespoons butter

salt & pepper to taste

10 sprigs fresh thyme

2 sprigs fresh rosemary

6 heads of garlic, tops cut off

salt & pepper to taste

FOR THE CAULIFLOWER PURÉE

1 large/2 medium heads of cauliflower, cut into florets

1-2 tablespoons butter

salt & pepper to taste

TO SERVE

steamed vegetables of your choice

Instructions

1. Pre-heat the oven to 180°c.
2. Season the chicken with salt and pepper then place in an oven-proof dish.
3. Add the herbs and garlic and dot a piece of butter on each piece of chicken.
4. Place in the oven and allow to roast for 20-30 minutes until the chicken is almost cooked through and the garlic is soft. Turn the heat up to 220°c. Allow to roast for another 10 minutes until the chicken is golden brown then remove and allow to rest for 5 minutes.
5. In the meanwhile, steam the cauliflower until soft then purée with the butter, salt and pepper.
6. Serve the roast chicken with the cauliflower purée, roasted garlic and vegetables of your choice.