Red Meat Allergy Friendly Cauliflower Mash with Herb-Roasted Chicken
Total time55 min
Prep time15 min
Cook time40 min
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp salt
- ¼ tsp black pepper
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For the mash
- 1 large head cauliflower (about 2 lb), cut into florets
- 3 tbsp olive oil
- 2 cloves garlic, peeled and smashed
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels — this is the key step for crisp skin.
- 2
In a small bowl, stir together the thyme, oregano, garlic powder, onion powder, 3/4 tsp salt, and 1/4 tsp black pepper. Rub the chicken thighs all over with 2 tbsp olive oil, then coat evenly with the spice mixture.
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