Roasted Chicken Thighs with Cauliflower Mash and Brussels Sprouts

• 4 pieces chicken thighs (skin-on, bone-in)⇄
• 2 tbsp olive oil⇄
• 1 tsp salt⇄
• 0.5 tsp black pepper⇄

Preheat oven to 220°C. Season chicken thighs evenly with salt and pepper on both sides. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.

💡 Pat the chicken skin dry with paper towels before seasoning to ensure a crispier result when searing.

Place chicken thighs skin-side down in the hot skillet. Sear for 5 minutes until the skin is golden brown and crispy, then flip to the other side for 1 minute to lightly brown.

💡 Avoid overcrowding the skillet to ensure even searing; cook in batches if necessary.

Transfer the skillet with chicken directly to the preheated oven at 220°C. Roast for 25-30 minutes until the internal temperature reaches 75°C and juices run clear.

💡 Use a meat thermometer to check doneness without cutting into the chicken, preserving its juices.

• 1 head cauliflower⇄
• 1 tsp salt⇄

While chicken roasts, cut cauliflower into florets. Bring a large pot of salted water to a boil over high heat, add cauliflower, and cook for 10-12 minutes until very tender when pierced with a fork.

💡 Cut florets into uniform sizes to ensure even cooking and avoid overcooking smaller pieces.

• 20 pieces Brussels sprouts⇄
• 2 tbsp olive oil⇄
• 2 tsp garlic-infused oil⇄
• 0.5 tsp salt⇄
• 0.25 tsp black pepper⇄

Halve Brussels sprouts and toss them in a bowl with olive oil, garlic-infused oil, salt, and pepper until evenly coated. Spread them cut-side down on a baking sheet.

💡 Place cut-side down for maximum caramelization during roasting.

Place the baking sheet with Brussels sprouts in the oven at 220°C alongside the chicken. Roast for 20-25 minutes until edges are golden and caramelized, shaking the pan halfway for even cooking.

💡 If the oven is crowded, rotate the trays midway to ensure even heat distribution.

• 4 tbsp butter⇄
• 4 tbsp heavy cream⇄
• 0.5 tsp salt⇄
• 0.25 tsp black pepper⇄

Drain boiled cauliflower thoroughly to remove excess water. Mash in a bowl with butter and heavy cream using a potato masher or immersion blender until smooth. Season with salt and pepper, then cover to keep warm.

💡 For a smoother texture, blend in a food processor, but avoid over-processing to prevent a gummy consistency.

Remove chicken from the oven when done and let it rest in the skillet for 5 minutes to retain juices. Ensure Brussels sprouts are caramelized; if not, give them an extra 2-3 minutes in the oven.

💡 Resting the chicken ensures juicier meat; tent with foil if you’re worried about it cooling too much.