Lemon baked chicken thighs with cauliflower mash

Lemon baked chicken thighs with cauliflower mash

Tender and flavorful lemon baked chicken thighs, marinated in a delicious tangy sauce - crispy perfection! Serve with creamy cauliflower mash.

Lemon baked chicken thighs with cauliflower mash

Tender and flavorful lemon baked chicken thighs, marinated in a delicious tangy sauce - crispy perfection! Serve with creamy cauliflower mash.
4 servingservings


Chicken thighs
  • 2 lbs 900 g chicken thighs (bone-in with skin)
  • ¼ cup 60 ml olive oil
  • ¼ cup 60 ml lemon juice
  • 2 tbsp 2 tbsp red wine vinegar
  • 3 tbsp 3 tbsp fresh oregano, finely chopped
  • 2 tsp 2 tsp fresh thyme, finely chopped
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 2 tsp 2 tsp salt
  • ½ tsp ½ tsp ground black pepper
Cauliflower mash
  • 1 lb 450 g cauliflower
  • ¾ cup (2 oz.) 180 ml (60 g) shredded Parmesan cheese
  • 4 oz. 110 g unsalted butter, melted
  • ½ ½ lemon, juice and zestlemons, juice and zest
  • 1 tbsp 1 tbsp olive oil (optional)


Instructions are for 4 servings. Please modify as needed.

Chicken thighs

  1. Combine the marinade ingredients in a mixing bowl or large ziplock bag. Add the chicken thighs and toss to fully coat.
  2. Cover or seal, and place in the fridge for at least 3 hours, turning every now and then if possible.
  3. Pre-heat the oven to 400°F/200°C. Line one large, or two regular baking trays with parchment paper.
  4. Remove the chicken thighs from the marinade, and place them skin-side up, on the tray(s).
  5. Bake for 30-35 minutes, or until internal temperature is 165°F/74°C, and the skin is golden brown. Let rest for 5-10 minutes before serving.

Cauliflower mash

  1. Cut the cauliflower into florets.
  2. Bring a pot of lightly salted water to a boil, over high heat. Add the cauliflower and boil for a couple of minutes – just enough so the florets are tender but retain a somewhat firm texture. Strain the cauliflower in a colander, and discard the water.
  3. Add the cauliflower to a food processor, along with the remaining ingredients and pulse until a smooth and creamy consistency is reached. You can also use an immersion blender.
  4. Salt and pepper to taste. Add more olive oil or butter if you wish.


This dish is perfect to prepare in the morning, marinade all day and then bake at night.

For extra lemon flavour, add slices of lemon to the baking tray to roast.

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Keto: Dairy free #6

Following a healthy dairy-free diet doesn’t have to mean depriving yourself — and this week’s meal plan is proof of that.

On the menu, we have some spice-heavy keto dishes like our Sindhi-style lamb curry. Additionally, there are some quick and easy weeknight favorites such as our tasty tuna zoodle salad and chicken stir-fry.

While following this plan, if you’re not a big fan of certain ingredients, feel free to swap them. If, for example, you don’t enjoy eating lamb, you could always substitute it for chicken or beef.

The same goes for vegetables. If there’s something you don’t fancy, change it for another low-carb veggie. Check out our visual vegetable guide for more inspiration.

Get ready to enjoy some of our favorite keto meals while staying below 20 grams of net carbs per day.

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.

One comment

  1. charles Urbaniak
    why in recipies when cooking vegetables always say 'boiled in salted water' when steaming is much better for preserving nutirents

Leave a reply

Reply to comment #0 by