Thyme-Roasted Chicken with Silky Cauliflower Mash and Balsamic Mushrooms

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and place them in a bowl. Add 2 tablespoons (30 ml) olive oil, sweet paprika, onion powder, half of the fresh thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to coat the chicken.

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   2. Arrange the chicken on a baking tray or baking dish in a single layer. Roast for 25 to 30 minutes at 220 °C / 425 °F, until golden and fully cooked through.

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   3. While the chicken roasts, cook the cauliflower in a pot of water with a pinch of salt for 10 to 12 minutes, until very tender. During the last 2 minutes, add the 2 whole garlic cloves to the pot to soften them.

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   4. Drain the cauliflower and cooked garlic very well. Transfer them to a food processor or mash them in the same pot with the milk, chicken broth, 1 tablespoon (15 g) butter, Parmesan, 1/2 teaspoon salt, and a little black pepper. Blend or mash until silky and smooth. Keep warm over very low heat.

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   5. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon (15 ml) olive oil and remaining 1 tablespoon (15 g) butter. Add the mushrooms and cook for 5 to 7 minutes without stirring too much, until browned and their moisture has released.

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   6. Add the 2 minced garlic cloves to the skillet with the mushrooms and cook for 30 seconds. Add the balsamic vinegar, the rest of the fresh thyme, 1/4 teaspoon salt, and the remaining black pepper. Cook for 1 to 2 minutes more until the mushrooms are glossy and lightly glazed.

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   7. Taste the cauliflower mash and adjust salt and pepper if needed. Spoon the mash onto plates, place the roasted chicken on top or alongside, and finish with the balsamic mushrooms.

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   8. Sprinkle the fresh parsley and lemon zest over the dish just before serving. If desired, add a little extra grated Parmesan on top and serve hot.