March 19 recipe & photo by in Recipes, Meal

Lemon baked chicken thighs with cauliflower mash

Name: Lemon baked chicken thighs with cauliflower mash
Prep time: 3 h 15 min
Cook time: 35 min
Total time: 3 h 50 min
Yield: 4 servings
Ingredients: 3 lbs chicken thighs , 2 per serving, bone in and skin on; 4 tbsp olive oil; 4 tbsp lemon juice; 2 tbsp red wine vinegar; 3 tbsp fresh oregano, finely chopped; 2 tsp fresh thyme, finely chopped; 2 garlic cloves, minced; 2 tsp salt; 1/2 tsp ground black pepper; 1 lb cauliflower; 3 oz. grated parmesan cheese; 8 tbsp unsalted butter, melted; 1/2 lemon, juice and zest; olive oil (optional)

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

USMetric

4 servingservings

Ingredients

Chicken thighs

3 lbs 1.5 kg chicken thighs , 2 per serving, bone in and skin on
4 tbsp 4 tbsp olive oil
4 tbsp 4 tbsp 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
3 oz. 75 g grated parmesan cheese
8 tbsp 8 tbsp unsalted butter, melted
½ ½ lemon, juice and zestlemons, juice and zest
olive oil (optional)

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Making low carb simple

Instructions

Instructions are for 4 servings. Please modify as needed.

Chicken thighs

Combine the marinade ingredients in a mixing bowl or large ziplock bag. Add the chicken thighs and toss to fully coat.
Cover or seal, and place in the fridge for at least 3 hours, turning every now and then if possible.
Pre-heat the oven to 400°F/200°C. Line one large, or two regular baking trays with parchment paper.
Remove the chicken thighs from the marinade, and place them skin-side up, on the tray(s).
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

Cut the cauliflower into florets.
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.
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.
Salt and pepper to taste. Add more olive oil or butter if you wish.