Roasted Chicken Thighs with Cauliflower Mash and Brussels Sprouts

Instructions

1. 1Preheat 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.
2. 2Place 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.
3. 3Transfer 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.
4. 4While 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.
5. 5Halve 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.
6. 6Place 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.
7. 7Drain 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.
8. 8Remove 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.

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