Keto Kosher Greek Lemon Roast Chicken with Cauliflower ‘Rice’
Keto kosher recipes are made easy with this delicious roast chicken dish packed with the fresh zingy flavors of the Mediterranean. Made with a trio of key Greek flavors including lemon, oregano, and garlic, this Keto kosher chicken recipe makes a great family meal or dinner party favorite! For best results, leave the chicken to marinate in the fridge overnight. Kosher Keto roast chicken is made with just a handful of ingredients and is easy-peasy for mid-week meals. This recipe calls for bone-in chicken quarters (thigh and drumstick connected as one piece), but you can use any cut you like such as boneless thighs, drumsticks (legs), or use a whole chicken and cut into quarters. It’s best to keep the skin on as this helps prevent the meat from drying. If you use chicken breast, be sure to adjust the cooking time accordingly as meat off the bone tends to cook faster than on the bone. This recipe is naturally gluten-free and dairy-free. But for a vegan meat-free option, replace the chicken with 1 large head of cauliflower and omit the cauliflower rice. No need to marinate overnight, just drizzle the herby lemon sauce over the cauliflower and roast for 30 minutes covered with aluminum foil and 10-15 mins further without it to crisp up. Serve with other green veggies of choice. This recipe is best kept covered in an airtight container in the fridge for up to 5 days or longer in a plastic airtight container in the freezer. To reheat from frozen, simply allow to fully defrost and reheat in the microwave or in the oven.
