Roasted Chicken with Cauliflower Mash
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Ingredients:
– 2 bone-in, skin-on chicken thighs
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1 head of cauliflower, chopped into florets
– 2 tablespoons unsalted butter
– 1/4 cup unsweetened almond milk
– Fresh parsley for garnish 
Instructions:
1. Preheat the oven to 400 degrees Fahrenheit.
2. In a small bowl, mix the olive oil, garlic powder, paprika, salt, and black pepper to create a marinade.
3. Pat the chicken thighs dry with paper towels and rub the marinade evenly over the chicken pieces. Place them on a baking sheet lined with parchment paper.
4. Roast the chicken in the preheated oven for about 35 to 40 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the skin is golden and crispy.
5. While the chicken is roasting, prepare the cauliflower mash. Bring a large pot of salted water to a boil.
6. Add the cauliflower florets to the boiling water and cook for about 10 to 12 minutes, or until fork-tender.
7. Drain the cauliflower and transfer it to a mixing bowl. Add the unsalted butter and almond milk.
8. Using an immersion blender or a potato masher, blend until smooth and creamy. Season with additional salt and pepper to taste.
9. Once the chicken is done, remove it from the oven and let it rest for a few minutes.
10. Serve the roasted chicken thighs with a generous portion of cauliflower mash on the side. Garnish with fresh parsley for added flavor and color.
Enjoy your delicious and diabetic-friendly meal!
