Baked chicken thighs with lemon and cauliflower puree

Delicate and flavorful chicken thighs with lemon marinated in a delicious spicy sauce - crispy perfection! Serve with a delicate cauliflower puree.

Ingredients

• CHICKEN THIGHS
• 1.5 kg Chicken thighs
• 4 tbsp. l. Olive oil
• 4 tbsp. l. Lemon juice
• 2 tbsp. l. Red wine vinegar
• 3 tbsp. l. Oregano
• 2 tsp Thyme
• 2 pcs Garlic
• 2 tsp Salt
• 0.5 tsp Ground black pepper
• CAULIFLOWER PUREE
• 450 g Cauliflower
• 75 g Parmesan cheese
• 8 tbsp. l. Butter
• 0.5 pcs Lemon
• Olive oil

Directions

1. In a bowl or large ziplock bag, combine the marinade ingredients. Add chicken thighs and mix thoroughly until they are completely covered with marinade.
2. Cover bowl or bag and refrigerate for at least 3 hours, stirring occasionally.
3. Preheat oven to 200 ° C. Line one large or two regular baking sheets with parchment paper.
4. Remove the chicken thighs from the marinade and place on a baking sheet, skin side up.
5. Bake in the oven until golden brown for 30-35 minutes or until the temperature inside the meat reaches 74 ° C. Leave for 5-10 minutes and then serve.
6. Disassemble the cauliflower into inflorescences.
7. Boil in plenty of lightly salted water for a couple of minutes. This is enough for the inflorescences to become tender, but retain their texture. Place the cabbage in a colander and drain.
8. Add cauliflower and all other ingredients to a food processor and chop until desired consistency. You can also use a hand blender.
9. Season with salt and pepper to taste. Add more olive oil or butter if desired.