Baked Herb-Roasted Chicken Thighs with Cauliflower Mash

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs roasted with fresh herbs paired with a smooth cauliflower mash for a comforting, low-carb meal. This American-inspired keto recipe (low carb), ready in about 50 minutes, pairs bone-in chicken thighs, olive oil, rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, mix 2 tbsp olive oil with 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this herb mixture evenly over 4 bone-in, skin-on chicken thighs.
  2. Step 2: Place chicken thighs on a baking sheet lined with foil and roast in the preheated oven for 30-35 minutes until the skin is crispy and internal temperature reaches 165°F.
  3. Step 3: While chicken roasts, steam 5 cups cauliflower florets until very tender, about 10 minutes.
  4. Step 4: Transfer cauliflower to a food processor, add 2 oz cream cheese, 2 tbsp butter, and 1/4 cup heavy cream. Blend until smooth and creamy. Season with salt and pepper to taste.
  5. Step 5: Serve the herb-roasted chicken thighs hot alongside a generous scoop of cauliflower mash.

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