Herbed Roast Chicken Thighs with Cauliflower Purée
Nutritional Information
Oven-roasted skin-on chicken thighs browned to render natural fat, paired with a silky cauliflower purée that uses no added oils—just whole-food ingredients and herbs.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 eachs skin-on bone-in chicken thighs (about 10–12 oz total)
- 12 ozs cauliflower florets
- 1 clove garlic
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh thyme leaves
- 1 pinch sea salt and black pepper
- 2 tablespoons warm water (for purée as needed)
Preheat oven to 425°F (220°C). Season chicken thighs with salt, pepper, thyme and parsley.
Place thighs skin-side up on a roasting rack or baking sheet. Roast 30–35 minutes until skin is crisp and internal temperature reaches 165°F, letting skin fat render.
Meanwhile, steam cauliflower with garlic until very tender, about 10–12 minutes.
Transfer cauliflower and garlic to a blender or food mill. Add warm water a little at a time and blend to a smooth purée. Season with salt and pepper.
Serve roasted thighs atop a spoonful of cauliflower purée and spoon any pan juices over the chicken.
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