Herb-Roasted Chicken Thighs with Cauliflower Mash and Sautéed Greens

Preheat the oven to 200°C. In a small bowl, mix olive oil with chopped thyme, rosemary, minced garlic, salt, and pepper. Pat the chicken thighs dry with paper towels to ensure crispy skin, then rub the herb mixture under and over the skin. Place the thighs in a baking dish with lemon wedges tucked around them.

Place the baking dish with chicken in the preheated oven at 200°C. Roast for 30-35 minutes, or until the skin is golden and crispy and the internal temperature reaches 75°C when checked with a meat thermometer near the bone.

While the chicken roasts, cut the cauliflower into evenly sized florets for consistent cooking. Place them in a steamer basket over boiling water and steam for 10-12 minutes, or until very tender when pierced with a fork.

Drain the steamed cauliflower thoroughly and let it sit for 1-2 minutes to release excess moisture. Transfer to a food processor with butter, cream cheese, minced garlic, salt, pepper, and freshly grated nutmeg. Process until smooth and creamy, about 1-2 minutes, then transfer to a serving bowl and fold in chopped chives.

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it. Add the mixed greens and cook for 2-3 minutes, stirring occasionally, until just wilted and bright green. Season with salt and red pepper flakes if desired, then top with sliced almonds.

Remove the chicken from the oven once the skin is crispy and the internal temperature reads 75°C. Let the thighs rest for 5 minutes in the baking dish to allow juices to redistribute, ensuring moist meat.