Holidays · Meals · Recipes

Lemon Garlic Rosemary Whole Chicken with Cauliflower Stuffing

Can you believe that it’s the middle of November already? Next week, Thanksgiving will be here.

I bet you are looking for Thanksgiving meal ideas for the holiday. I know I am. I love to eat all those Thanksgiving comfort food though out the next couple months.

Last week I made my family a lemon garlic rosemary whole chicken with cauliflower stuffing. It was so good! The chicken and stuffing tasted amazing together. I didn’t realize it at the time, but when I put my chicken in my dutch oven, I accidentally put it in upside down. lol Oh well. It still tasted really good. I have made cauliflower rice before, so I was really excited to try the cauliflower stuffing. I loved the flavor and it tasted like real stuffing.

Below are my recipes for the chicken and stuffing:

Lemon Garlic Rosemary Chicken

Inspirational Source

Serving size: 4-5


  • 1 (3.5 lbs) whole chicken, pat dry
  • 1/4 cup butter, melted
  • 5 garlic cloves, minced
  • 2 TBSP rosemary
  • salt and pepper to taste
  • 2 TBSP lemon juice (extra drizzled on top)
  • 1/2 – 1 onion, sliced


  1. Preheat oven at 475 degrees.
  2. Melt butter in small bowl in microwave.
  3. Add garlic, rosemary, salt, pepper, and lemon juice to butter; set aside.
  4. Add onions to the bottom of a dutch oven; season with salt and pepper.
  5. Once butter mixture has harden, spread with your hands over the chicken and underneath the skin.
  6. Place chicken in dutch oven.
  7. Drizzle extra lemon juice over the chicken and onions.
  8. Roast chicken in the oven for 15 minutes (uncovered).
  9. Reduce heat to 350 degrees; cook for 20 minutes per pound (approximately 70 minutes for 3.5 lbs).
  10. Chicken is cooked once juice run clear.

Cauliflower Stuffing

Inspirational Source

Serving size: 5-6


  • 1/4 cup butter
  • 1/2 onion, diced
  • 1 carrot, diced
  • 1-2 celery, diced
  • 2-3 mushrooms, diced
  • 1 bag (16 oz) cauliflower pieces
  • salt and pepper to taste
  • sprinkle rosemary
  • sprinkle parsley
  • 1/2 cup chicken broth


  1. Melt better in large pot.
  2. Add onions, carrots, and celery; cook for 7-8 minutes.
  3. Add cauliflower, mushrooms, and seasonings; cook for 8-10 minutes.
  4. Add chicken broth; simmer for 10-15 minutes or until cauliflower is tender and broth is absorbed.
  5. Add extra rosemary, parsley, salt, and pepper as needed.

Enjoy! You’ll definitely enjoy this for your next meal.

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