Roast Chicken with Carrots & Cauliflower Mash {Paleo One Pot Meal}
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Roast Chicken and Carrots is absolutely one of the go-to meals in our home. Before trying this Paleo schtick, I would often roast a couple chickens with half carrots underneath and half potatoes. This time I tried it with cauliflower. Yum. Even my husband who professes to loathe cauliflower ate it.
I won’t tell you it tastes like mashed potatoes, because no, it doesn’t. But it also doesn’t taste like cauliflower. Roasting the veggies under the chicken gives them a delicious depth of flavor. I hope you enjoy our family favorite, Roast Chicken and Carrots with Mashed Cauliflower.
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Roast Chicken and Carrots with Mashed Cauliflower
Ingredients
- chicken s
- baby carrots
- cauliflower
- garlic thinly sliced
- onion chopped
- onion halfed
- seasoned salt/all purpose seasoning
Instructions
- Place carrots and cauliflower on either side of a deep roasting pan. Top with onion and garlic and sprinkle with some seasoning.
- Stuff chicken(s) with half an onion. Rub seasoning under skin of chicken and place chicken breast-side DOWN on top of the veggies.
- Tightly cover with foil and bake at 375 degrees (bake according to chicken size, this website has a handy calculator that I like to reference). About 30 minutes before chicken is done, remove the foil. If desired, about 15 minutes before chicken is done flip the bird(s) over so skin will brown on breast side as well. (You could also turn on the broiler for a minute - but don't walk away to check on the baby like I did).
- When chicken is done, remove it from tray and set aside to rest (about 15 minutes). Scoop cauliflower out into a bowl or container to mash. Mash with either a potato masher or immersion blender (I used the immersion blender) until you reach desired consistency.
- Serve and enjoy!
Notes
Nutrition
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Roast Chicken and Carrots with Mashed Cauliflower Ingredients:
- chicken(s)
- baby carrots
- cauliflower
- garlic, thinly sliced
- onion, chopped
- onion, halfed
- seasoned salt/all purpose seasoning
Roast Chicken and Carrots with Mashed Cauliflower Ingredients:
- Place carrots and cauliflower on either side of a deep roasting pan. Top with onion and garlic and sprinkle with some seasoning.
- Stuff chicken(s) with half an onion. Rub seasoning under skin of chicken and place chicken breast-side DOWN on top of the veggies.
- Tightly cover with foil and bake at 375 degrees (bake according to chicken size, this website has a handy calculator that I like to reference). About 30 minutes before chicken is done, remove the foil. If desired, about 15 minutes before chicken is done flip the bird(s) over so skin will brown on breast side as well. (You could also turn on the broiler for a minute – but don’t walk away to check on the baby like I did).
- When chicken is done, remove it from tray and set aside to rest (about 15 minutes). Scoop cauliflower out into a bowl or container to mash. Mash with either a potato masher or immersion blender (I used the immersion blender) until you reach desired consistency.
- Serve and enjoy!
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I love the idea of mashing the cauliflower… definitely gonna do that next time! thanks =)
Sounds yummy! Would this work in a slow cooker? I love my slow cooker! We do our pot roast in the cooker with carrots and potatoes; I'll have to try the cauliflower when it's ready from the garden.