Crispy Chicken Thighs with Pan Gravy and Mashed Cauliflower

Instructions

1. 1

   Heat oven to 425°F. Pat the thighs dry and season with salt, pepper, garlic powder and thyme.

2. 2

   Place skin-side down in a cold oven-safe skillet, turn to medium-high and cook 10 minutes until the skin is golden. Flip and roast in the oven 20-25 minutes to 175°F.

3. 3

   Meanwhile, steam the cauliflower until very soft, drain well and mash or blend with the butter, a splash of cream, salt and pepper.

4. 4

   Move the chicken to a plate. Pour off all but 1 tbsp fat, add the broth and remaining cream to the skillet and simmer 4-5 minutes, scraping up browned bits, until slightly thickened.

5. 5

   Serve the chicken on the mashed cauliflower with the gravy spooned over.