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Lemon-Thyme Roasted Chicken with Garlic Mashed Cauliflower

Lemon-Thyme Roasted Chicken with Garlic Mashed Cauliflower

Dinner
Prep Time
20min
Cook Time
40min
Servings
1
Calories
520
Chef's Note

For extra flavor, let the chicken marinate in the garlic-thyme oil mixture for 30 minutes before roasting. If you have a microplane, use it to grate the garlic for the chicken rub - it will distribute more evenly than mincing.

Tags
chicken
low-carb
gluten-free
cauliflower
roasted
dinner
high-protein
keto-friendly
one-pan
vegetables
Ingredients

  • 1 large (about 8 oz) bone-in, skin-on chicken thigh

  • 1/2 medium lemon

  • 4 sprigs fresh thyme

  • 2 tablespoons olive oil

  • 4 cloves garlic cloves

  • 1/2 medium head cauliflower

  • 1 tablespoon unsalted butter

  • 2 tablespoons milk

  • 1 tablespoon parmesan cheese

  • 1 cup baby spinach

  • 5 cherry tomatoes

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Pat the chicken thigh dry with paper towels. Season both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

  • 3

    Zest half the lemon, then slice it thinly. Set zest aside for the cauliflower.

  • 4

    Mince 2 garlic cloves and leave the other 2 whole.

  • 5

    In a small bowl, combine 1 tablespoon olive oil with the minced garlic and 1 teaspoon of thyme leaves stripped from the stems.

  • 6

    Rub the garlic-thyme oil mixture all over the chicken, including under the skin.

  • 7

    Place the chicken in a small baking dish, skin side up. Arrange lemon slices and remaining thyme sprigs around the chicken.

  • 8

    Roast for 35-40 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and skin is crispy and golden.

  • 9

    While the chicken roasts, cut the cauliflower into florets and place in a pot with the 2 whole garlic cloves. Cover with water and add 1/8 teaspoon salt.

  • 10

    Bring to a boil and cook for 10-12 minutes until cauliflower is very tender.

  • 11

    Drain the cauliflower and garlic well, then return to the hot pot. Let steam dry for 1 minute.

  • 12

    Add butter, milk, parmesan cheese, reserved lemon zest, and remaining 1/8 teaspoon each of salt and pepper to the cauliflower.

  • 13

    Mash with a potato masher until smooth and creamy. Cover to keep warm.

  • 14

    In a small skillet, heat remaining 1 tablespoon olive oil over medium heat. Add cherry tomatoes and cook for 2-3 minutes until they begin to burst.

  • 15

    Add spinach and cook for another 1-2 minutes until just wilted. Season with a pinch of salt and pepper.

  • 16

    Serve the roasted chicken with the garlic mashed cauliflower and sautéed spinach and tomatoes.

Nutrition Information (per serving)
520
Calories
35g
Protein
18g
Carbs
35g
Fat
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