“Paleo Polish Dinner: Herb-Roasted Chicken Thighs with Creamy Cauliflower Mash and Roasted Vegetables”

Allergens

Nuts (almond flour)

Ingredients

• 8 bone
• in, skin
• on chicken thighs
• 1 large head cauliflower, cut into florets
• 4 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 1/2 cup almond flour
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the chicken thighs with olive oil, almond flour, rosemary, thyme, salt, and pepper until well coated.
3. Place the seasoned chicken on a rimmed baking sheet and roast for 35 40 minutes or until cooked through.
4. Meanwhile, steam or boil the cauliflower florets until tender, then drain and return to the pot. Add heavy cream, butter, salt, and pepper mash until smooth and creamy.
5. Toss the carrots and parsnips in olive oil, salt, and pepper, then spread them out on a separate rimmed baking sheet. Roast for 20 25 minutes or until tender and golden brown.
6. Serve the herb roasted chicken thighs atop the creamy cauliflower mash, surrounded by the roasted vegetables.

Chef’s Insight

The combination of tender herb-roasted chicken, creamy cauliflower mash, and roasted vegetables creates a satisfying mouthfeel and aromatic experience.

Notes

Feel free to switch up the roasted vegetables with other seasonal options.