Preheat oven to 400 degrees F.

Pat chicken dry with a paper towel and place in a large baking dish.

Drizzle chicken with olive oil, using your hands to coat all sides.

Season the chicken with salt and pepper, then rub in crushed garlic. Sprinkle chopped sage on top. Arrange onions throughout the pan. Place slices of butter on top of chicken, throughout the pan.

Roast chicken for 33-37 minutes, depending on the size of your chicken pieces.

While the chicken is cooking, make the cauliflower rice.

Once you have the chicken and rice cooking, make the browned butter sauce about 5 minutes before you are ready to serve.

Heat a small skillet to medium heat. Add butter and allow it to brown and sizzle for about 2 minutes, then turn down the heat. Once the butter is brown and gives off a nutty aroma. Remove from heat and add in the chopped sage and salt. The sage will turn crispy as it hits the hot butter.

Add a scoop of rice to each plate then top with roasted chicken and a generous drizzle of crispy sage browned butter. {Garnish with parmesan shavings if desired.}

Serve and enjoy!