Roasted Chicken Thighs with Mashed Cauliflower and Steamed Carrots

Ingredients

• Chicken thighs (skinless) 6 oz
• Cauliflower 1.5 cups
• Carrots 1 cup
• Olive oil 14 grams
• Garlic 1 clove
• Salt to taste
• Black pepper to taste

Method

1. Preheat Oven and Prepare Chicken. Preheat your oven to 400°F (200°C). Pat the skinless chicken thighs dry with paper towels to help them roast better. Place them on a baking sheet lined with foil or parchment paper. Drizzle about half the olive oil over the chicken, then sprinkle with salt, pepper, and half the minced garlic. Rub the seasoning evenly over each thigh.
   Tip: Dry chicken skinless thighs roast better and absorb seasoning more effectively.
2. Roast the Chicken. Place the baking sheet with chicken thighs in the preheated oven. Roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Halfway through roasting, baste the chicken with the pan juices to keep it moist.
   Tip: Use a meat thermometer for perfect doneness.
3. Prepare Cauliflower for Mashing. While the chicken roasts, chop cauliflower into florets if not pre-cut. Bring a pot of water to boil and add a pinch of salt. Boil the cauliflower florets for about 10 minutes or until very tender. Drain well and transfer to a bowl.
   Tip: Drain thoroughly to avoid watery mashed cauliflower.
4. Mash Cauliflower. Add the remaining olive oil, remaining minced garlic, salt, and pepper to the hot cauliflower. Use a potato masher or fork to mash until smooth and creamy. Adjust seasoning to taste.
   Tip: For extra creaminess, you can add a splash of warm water or broth.
5. Steam Carrots. Peel and slice carrots into even pieces if not pre-cut. Place carrots in a steamer basket over boiling water. Cover and steam for about 8-10 minutes until tender but still slightly firm. Remove from heat and season lightly with salt and a small drizzle of olive oil if desired.
   Tip: Do not overcook carrots; they should retain some bite and sweetness.
6. Plate and Serve. Arrange the roasted chicken thighs on a plate alongside a generous serving of mashed cauliflower and steamed carrots. Drizzle any remaining pan juices over the chicken for extra flavor. Serve immediately while hot.
   Tip: Garnish with fresh herbs like parsley or thyme if available.

Pro tips

• Patting chicken dry before roasting helps achieve better texture and browning.
• Using a meat thermometer ensures perfectly cooked chicken without drying out.