Roasted Lemon Herb Chicken with Garlic Butter Brussels Sprouts and Cauliflower Mash
Tips for Experienced Cooks
To elevate the flavors of your lemon herb chicken, consider marinating the chicken thighs in a mixture of olive oil, lemon zest, minced garlic, thyme, and rosemary for at least an hour, or overnight if possible. This not only infuses the chicken with deeper flavors but also helps to tenderize the meat. For the Brussels sprouts, try roasting them alongside the chicken during the last 15 minutes of cooking rather than steaming. This will add a nice caramelization and texture contrast. Finally, for the cauliflower mash, experiment with adding a small amount of roasted garlic or a pinch of nutmeg to enhance its depth and complexity.
Step 1: Preheat oven and prepare chicken
Preheat the oven to 400°F (200°C). Place the chicken thighs in a baking dish and arrange lemon slices on top. Drizzle with olive oil and sprinkle with thyme, rosemary, salt, and black pepper.
- 4-6 chicken thighs
- 2 lemons, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step 2: Roast the chicken
Roast the chicken in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the skin is crispy.
Step 3: Steam the Brussels sprouts
While the chicken is cooking, steam the Brussels sprouts until tender, about 8-10 minutes. Drain and set aside.
- 1 lb Brussels sprouts
Step 4: Sauté the Brussels sprouts
Melt butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the cooked Brussels sprouts to the skillet and sauté for 3-4 minutes, until lightly browned. Season with salt and pepper to taste.
- 2 tablespoons butter
- 3 cloves garlic, minced
- Salt and pepper to taste
Step 5: Cook the cauliflower
In a separate pot, bring water to a boil and add the cauliflower florets. Cook until tender, about 8-10 minutes. Drain the cauliflower and return it to the pot.
- 1 head cauliflower, cut into florets
Step 6: Make the cauliflower mash
Add heavy cream, Parmesan cheese, salt, and white pepper to the cooked cauliflower. Mash the cauliflower until smooth and creamy.
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon white pepper
Step 7: Serve the meal
Serve the roasted lemon herb chicken with garlic butter Brussels sprouts and creamy cauliflower mash. Enjoy!
Meat, Eggs, & Dairy
- 4 pieces chicken thigh
- 1/4 cup heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons grated parmesan cheese
Fresh Produce & Herbs
- 2 pieces lemon
- 1 pound brussels sprout
- 1 head cauliflower
Seasonings & Spices
- 2 cloves fresh garlic
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch salt
- 1 pinch white pepper
Pantry Items
- 2 tablespoons olive oil
