Scarborough Fair Chicken and Mashed Cauliflower


2 lbs chicken (I did 4 skinless, bone-in breasts, but I bet thighs would be good, too.)
leaves from 4-5 sprigs each of parsley, sage, rosemary, and time (I used those singles packs)
juice from 2 lemons
2 cloves garlic
around 1/4 c olive oil
salt, pepper, and Cayenne

1 head cauliflower
2 cloves garlic
1 c chicken stock
1 c plain Greek yogurt
salt and pepper
Parmesan cheese (optional)

Blend up the herbs, lemon juice*, garlic, and oil in a blender until smooth. Dip the mixture in the chicken until coated, and place the pieces in a 9×9 baking dish. Spoon the rest of the sauce over the chicken. Bake at 350 degrees for around 40 minutes or until the chicken reaches 155 degrees. Let it rest for 10 minutes before serving so it soaks up all those delicious herby juices. Feel free to reduce the pan drippings into a demi glace or just spoon them over everything as-is.

Bring the chicken stock to a boil. Chop up the cauliflower, discarding the greens and any thick stems. Chop up the garlic, too. Steam/boil the cauliflower and garlic until tender. Drain off some of the stock and blend the cauliflower, garlic, yogurt, and Parmesan, if you’re using it, until smooth. Salt and pepper to taste.


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