Seared Lemon-Herb Chicken Thighs with Brown-Butter Cauliflower Mash and Charred Broccolini

Serves 3

Ingredients

• 6 (about 2 lb) bone-in skin-on chicken thighs
• 6 fresh thyme sprigs
• 2 sprigs fresh rosemary
• 4 garlic cloves
• 1 large lemon
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large (2.25 lb) cauliflower head
• 3 tbsp unsalted butter
• 1/2 tsp garlic powder
• 12 oz broccolini
• 1/4 tsp red pepper flakes

Instructions

1. 1Pat chicken thighs dry. Season generously with salt, pepper, chopped leaves from thyme sprigs and rosemary sprig, zest of half the lemon, and 2 grated garlic cloves. Let sit 10 minutes.
2. 2Cut cauliflower into florets. Steam or boil in 1 inch water for 10 minutes until very tender. Drain well, then transfer to food processor with butter, garlic powder, juice of half lemon, and salt. Process until silky smooth.
3. 3Heat olive oil in a large cast-iron skillet over medium-high. Sear chicken skin-side down 6-7 minutes until deep golden, flip, add remaining whole garlic cloves, thyme, rosemary, and lemon halves cut-side down. Cook 8-10 more minutes until internal temperature reaches 175 °F. Rest 5 minutes.
4. 4While chicken rests, heat remaining olive oil in a separate skillet over high heat. Add broccolini, season with salt and red pepper flakes, and char 3-4 minutes, tossing once, until crisp-tender with dark edges. Finish with a squeeze of remaining lemon.
5. 5For each plate, spoon cauliflower mash, top with chicken thighs (skin removed for nutrition calc if preferred), and pile charred broccolini on the side. Drizzle with any pan juices.