Herb-Roasted Chicken with Cauliflower Mash

Ingredients

• 6 Chicken thighs, bone-in
• 1 large head, cut into florets Cauliflower
• 3 tbsp tbsp Olive oil
• 6 cloves Garlic
• 2 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• 1 Lemon
• 1 cup Chicken broth
• 1/4 cup Coconut milk
• 1.5 tsp tsp Salt
• 1 tsp tsp Black pepper
• 1 tsp tsp Arrowroot powder
• 1/4 cup, chopped Fresh parsley(optional)

Instructions

1. 1

   Season chicken thighs with salt, pepper, minced garlic, and olive oil. Tuck rosemary and thyme under the skin and rest 20 minutes at room temperature.

2. 2

   Preheat oven to 425°F. Sear chicken skin-side down in an oven-safe skillet over medium-high heat for 6 minutes until deeply golden.

3. 3

   Flip thighs, add lemon halves to the pan, and roast 25-30 minutes until skin is crisp and internal temperature reaches 175°F.

4. 4

   Meanwhile, steam cauliflower until very tender, 15 minutes. Blend with coconut milk, salt, and pepper until completely smooth.

5. 5

   Remove chicken. Pour off excess fat, add chicken broth to the skillet, and scrape up browned bits. Simmer 5 minutes, then whisk in arrowroot slurry to thicken into a gravy.

6. 6

   Plate cauliflower mash, top with chicken, spoon gravy over, and finish with parsley and a squeeze of roasted lemon.