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Rosemary Lemon Chicken Thighs with Garlic Mashed Cauliflower

Rosemary Lemon Chicken Thighs with Garlic Mashed Cauliflower

Dinner

5.0

(1 reviews)

Prep Time
25min
Cook Time
45min
Servings
3
Calories
473
Chef's Note

For the most flavorful chicken, marinate it for up to 4 hours in the refrigerator instead of just 15 minutes. The key to perfectly mashed cauliflower is ensuring it's very well-drained after boiling - excess water will make it runny. For a time-saving tip, you can roast the garlic cloves alongside the chicken instead of sautéing them separately.

Tags
high-protein
low-carb
chicken
dinner
gluten-free
keto-friendly
meal-prep
roasted
comfort-food
Ingredients

  • 6 thighs (about 2 lbs) bone-in, skin-on chicken thighs

  • 3 sprigs fresh rosemary

  • 2 medium lemons

  • 8 cloves garlic cloves

  • 3 tablespoons olive oil

  • 1 large head (about 2 lbs) cauliflower

  • 2 tablespoons unsalted butter

  • 1/4 cup chicken broth, low-sodium

  • 1/4 cup parmesan cheese, grated

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon paprika

  • 2 tablespoons fresh parsley, chopped

  • 1 bunch (about 1 lb) asparagus

Instructions
  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat 6 chicken thighs dry with paper towels. Season both sides with 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika.

  • 3

    Zest 1 lemon and set aside the zest. Cut both lemons in half, squeezing the juice from one lemon into a small bowl. Reserve the remaining lemon halves.

  • 4

    Mince 4 garlic cloves and strip leaves from 2 rosemary sprigs, finely chopping them.

  • 5

    In a small bowl, mix 2 tablespoons olive oil with the minced garlic, chopped rosemary, lemon zest, and 2 tablespoons of the lemon juice to create a marinade.

  • 6

    Rub the marinade all over the chicken thighs, ensuring they're well coated. Let them marinate for 15 minutes at room temperature.

  • 7

    Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil. Once hot, place the chicken thighs skin-side down and cook for 5 minutes until the skin is golden and crispy.

  • 8

    Flip the chicken thighs, add the remaining rosemary sprig and lemon halves to the skillet, and transfer to the preheated oven. Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C).

  • 9

    While the chicken roasts, cut the cauliflower into florets. Bring a large pot of salted water to a boil and cook the cauliflower for 10-12 minutes until very tender.

  • 10

    Trim the asparagus ends. In the last 8 minutes of chicken roasting time, add the asparagus to the skillet, tossing them in the pan juices.

  • 11

    Drain the cauliflower thoroughly and return it to the hot pot. Let it steam dry for 2 minutes.

  • 12

    Mince the remaining 4 garlic cloves and sauté them in a small pan with 1 tablespoon butter until fragrant, about 1 minute.

  • 13

    Add the sautéed garlic, remaining 1 tablespoon butter, 1/4 cup chicken broth, 1/4 cup grated parmesan, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the cauliflower.

  • 14

    Using an immersion blender or potato masher, purée the cauliflower mixture until smooth and creamy. Add 1/2 teaspoon dried thyme and mix well.

  • 15

    Remove the chicken and asparagus from the oven. Let the chicken rest for 5 minutes before serving.

  • 16

    Serve each plate with 2 chicken thighs, a generous portion of garlic mashed cauliflower, and asparagus. Spoon some of the pan juices over the chicken and garnish with fresh chopped parsley.

Nutrition Information (per serving)
473
Calories
47g
Protein
24g
Carbs
21g
Fat
Reviews (1)
SH.
Stevie H.
9/11/2025

5/5

Added white wine to the sauce and cooked on stove stop entire time. Did mashed potatoes instead of cauliflower