Chicken Thighs with Cauliflower Mash
Juicy chicken thighs served with creamy cauliflower mash, a healthy and delicious meal.
15 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 large head of cauliflower, cut into florets
- 2 cloves garlic, minced
- 1/4 cup heavy cream
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp paprika
- Fresh parsley for garnish
Nutrition Facts
Share this Recipe
Instructions
Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels to ensure crispy skin.
Season the chicken thighs with salt, black pepper, thyme, and paprika. Rub the seasoning evenly on both sides.
Heat olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5-6 minutes until golden brown.
Flip the chicken thighs and transfer the skillet to the preheated oven. Roast for 15-20 minutes until the internal temperature reaches 165°F (74°C).
While the chicken is roasting, steam the cauliflower florets until tender, about 10 minutes. Drain well.
In a food processor, blend the steamed cauliflower, minced garlic, heavy cream, butter, salt, and pepper until smooth and creamy.
Serve the roasted chicken thighs over a bed of cauliflower mash. Garnish with fresh parsley and enjoy.
Chef's Tips
- Crispy Skin Tip: Ensure the chicken skin is dry before seasoning. You can leave it uncovered in the fridge for a few hours to dry out the skin.
- Herb Variations: Experiment with rosemary or sage for a different flavor profile.
- Creaminess: For extra creaminess, add a bit more butter or cream to the cauliflower mash.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
- Vegetable Options: Add roasted carrots or Brussels sprouts as a side for extra nutrition.
