Sage-Infused Chicken Thighs with Roasted Garlic Cauliflower

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.

Tender chicken thighs roasted with fresh sage and garlic, served atop a bed of caramelized cauliflower florets for a satisfying low-carb meal. This American-inspired chicken recipe (low-carb), ready in about 40 minutes, pairs chicken thighs, fresh sage leaves, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 25 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels, then season both sides with 1 teaspoon sea salt and 1/4 teaspoon black pepper.
  2. Step 2: Slice 3 garlic cloves thinly, then mince 2 tablespoons of fresh sage leaves. Toss minced sage and garlic with 2 tablespoons olive oil in a small bowl.
  3. Step 3: Place chicken thighs skin-side up in a baking dish, then spoon the sage-garlic mixture evenly over the top. Roast for 25 minutes until golden and juices run clear.
  4. Step 4: While chicken roasts, cut cauliflower into small florets. Toss with 1 tablespoon olive oil, 1 minced garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread on a separate baking sheet and roast for 20 minutes until edges are caramelized.
  5. Step 5: Let chicken rest for 5 minutes before serving over roasted cauliflower.

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