Chicken Quarter with Mashed Cauliflower and Mushrooms
This is an easy, almost foolproof chicken recipe that always looks and tastes great. It’s one of my go-to staples when I don’t have a lot of time or I’m not feeling super creative. It uses basic ingredients that most people have around. Works with drumsticks or thighs as well.
The garlic mashed cauliflower is the best substitute for mashed potatoes I ever had. Seriously, they’re gooood. They also reheat very well. One head of cauliflower makes two healthy servings. So, this recipe will have leftover cauliflower (pair it with pork or beef tomorrow night and save time!). For future reference, you can bookmark the mashed cauliflower here.
Don’t want mashed cauliflower with your chicken? Sub it out for any paleo-friendly veggie and you’re good to go. Enjoy.
Prep time: 5-10 min.
Cook time: 20 min.
- 1 chicken quarter
- 1 head of cauliflower, broken or cut into florets
- 4 garlic cloves, peeled
- 2 rosemary sprigs, mince 1, keep the other whole
- 3 tbsp grass-fed butter
- 3-4 mushrooms, sliced
- 1 tbsp chicken stock/broth (optional)
- Dash of dried thyme
- Olive oil
- Salt and pepper to taste
For the chicken quarter
- Preheat your oven to 400 °F.
- Bring your chicken leg to room temperature and pat dry with a paper towel.
- Season both sides with salt, pepper and thyme.
- Heat a skillet to medium heat with 1 tbsp olive oil (you don’t need much).
- Drop the leg in and brown each side for 3-6 min. Check after a few min to make sure it’s getting nice and brown and not burned.
- In an oven-safe dish, set 1 fresh rosemary sprig in the center and drizzle with olive oil. Set the browned chicken quarter on top and drizzle a little more olive oil over the chicken.
- Roast for 20 min or until internal temperature reaches 165 °F.
- Note: Poke the leg with a thermometer. If red juice comes out, cook it 5 min longer. That should solve it. Still not sure? Cut it open towards the joint. The juices should be clear and not red.
For the mashed cauliflower
- Bring a pot of water to boil (2-3 in. should do it).
- Roughly break up the head of cauliflower. It doesn’t need to look pretty. It’s going to be mashed up soon.
- Place the florets in the boiling water for 6-8 min until soft but not mushy (al dente).
- While that’s boiling, get another skillet and heat about 1 tsp of olive oil on medium heat. Place 4 peeled garlic cloves in the pan and toss a few times to coat them. Roast until at least one side is nice and brown. Set aside.
- Once the cauliflower is done, take off the heat, strain in a colander, then place back in the empty pot.
- Add butter, rosemary, chicken stock (optional), salt and pepper to taste, and roasted garlic. Blend well with immersion blender (or food processor).
For the Mushrooms
- Heat a 1 tbsp olive oil to medium heat in a skillet.
- Add sliced mushrooms and saute for a few minutes until slightly dark.
- Plate the cauliflower first, then mushrooms, then chicken. Serve immediately.