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Honey garlic roast chicken thighs with cauliflower mash
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2 tsp olive oil
400g chicken thighs, skin removed
150g pack No.1 Baby Rainbow Carrots
6 cloves garlic, halved
2 tbsp clear honey
1 tbsp chopped rosemary
1 essential Cauliflower, cut into small florets
3 tbsp essential Reduced Fat Soured Cream
½ x 25g pack basil, roughly chopped
⅓ x 25g pack chives, roughly chopped
1. Preheat the oven to 190°C, gas mark 5. Warm the olive oil in a large ovenproof frying pan over a high heat. Season the chicken, then fry skin-side down for 2 minutes. Turn the chicken and move to one side of the pan.
2. Add the carrots and garlic, gently tossing them in the pan juices for about 3 minutes. Drizzle everything with honey and scatter rosemary on top. Bake in the oven for 20-30 minutes, until the chicken is thoroughly cooked, the juices run clear and there is no pink meat.
3. Steam the cauliflower for 15 minutes. Dry thoroughly in a colander. Transfer to a food processor with the soured cream and blitz for 30 seconds. Add the basil and chives, season and continue to pulse for another 30 seconds, until smooth. Serve the chicken in thick slices with the carrots, garlic and any cooking juices.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in October 2019.
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