Dill Mustard Chicken Thighs with Rustic Roasted Cauliflower Mash and Sautéed Zucchini

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a sheet pan, toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 22 to 25 minutes, until tender and browned at the edges.

2. 2

   While the cauliflower roasts, combine the chicken thighs in a bowl with 1 tablespoon Dijon mustard, 1 tablespoon olive oil, half of the minced garlic, sweet paprika, onion powder, lemon zest, half of the dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until well browned. Transfer the skillet to the oven and cook the chicken at 220 °C / 425 °F for 8 to 10 minutes, or until fully cooked. Remove and let rest for 5 minutes.

4. 4

   Transfer the roasted cauliflower to a processor or mash by hand for a rustic texture. Add the heavy cream, grated Parmesan, half of the butter, and the remaining tablespoon of Dijon mustard. Blend or mash until thick and creamy. Adjust with more salt and black pepper if needed.

5. 5

   In another skillet, heat the remaining tablespoon of olive oil and the remaining butter over medium heat. Add the zucchini and sauté for 3 minutes. Stir in the rest of the garlic, a pinch of salt, and black pepper, and cook 2 to 3 minutes more until the zucchini is tender but still firm.

6. 6

   Turn off the heat under the zucchini and add the lemon juice and the remaining dill. Toss well so it becomes glossy and aromatic.

7. 7

   Serve a bed of rustic roasted cauliflower mash, place the chicken thighs on top or alongside, and add the sautéed zucchini. Spoon the pan juices from the chicken over everything for extra flavor.