Crispy Air Fryer Chicken Thighs with Roasted Garlic Cauliflower Mash and Chimichurri

Recipe details

Yield

4 people

Prep time

20 minutes

Cook time

30 minutes

Total time

50 minutes total

Ingredients

• 8 pieces (about 2.5 lbs total) bone-in, skin-on chicken thighs (bone-in stays juicier in the air fryer)
• 2 tsp smoked paprika
• 1½ tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 2 tsp, divided kosher salt
• 1 tsp, divided black pepper
• 3 tbsp, divided olive oil
• 1 (about 2 lbs) large cauliflower head, cut into florets
• 1 whole garlic head, top sliced off to expose cloves (for roasting — gets sweet and mellow)
• ½ cup goat milk, warmed (or sheep milk — adds richness without cow dairy)
• 3 tbsp goat butter (or any non-cow butter you can find)
• 1 cup packed fresh flat-leaf parsley, roughly chopped
• ½ cup packed fresh cilantro, roughly chopped (skip if cilantro-averse, add more parsley)
• 2 tbsp fresh oregano leaves (or 1 tsp dried in a pinch)
• 4 cloves garlic cloves, peeled (for the chimichurri — raw and punchy)
• 3 tbsp red wine vinegar
• ½ cup extra virgin olive oil (for the chimichurri)
• ½ tsp red chili flakes (adjust to your heat preference)
• 1 lemon, cut into wedges (for serving)

Instructions

1. Preheat your toaster oven (or regular oven) to 400°F (200°C). Slice the top off 1 whole garlic head to expose the cloves, drizzle with 1 tsp olive oil, wrap tightly in foil, and pop it in to roast. It needs about 35–40 minutes, so it goes in first — it'll be done right when you need it.
2. While the garlic roasts, make your spice rub. In a small bowl, combine 2 tsp smoked paprika, 1½ tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1½ tsp kosher salt, and ¾ tsp black pepper. Mix well.
3. Pat 8 bone-in, skin-on chicken thighs completely dry with paper towels — this is the secret to crackling skin. Drizzle 2 tbsp olive oil over them and rub it in, then coat all over with the spice rub, getting under the skin wherever you can.
4. Preheat your air fryer to 400°F (200°C) for 3 minutes. Arrange the chicken thighs skin-side down in the basket in a single layer (cook in two batches if needed). Air fry for 13 minutes.
5. While the chicken cooks skin-side down, cut 1 large cauliflower head into florets and place them in your steamer basket. Steam for 12–15 minutes until completely tender and a fork slides through with zero resistance.
6. Flip the chicken thighs skin-side up and air fry for another 12–15 minutes until the skin is deeply golden and crispy and the internal temperature reads 165°F (74°C) on a meat thermometer. If cooking in batches, keep the first batch warm in the toaster oven at 200°F.
7. While the chicken finishes and the cauliflower steams, make the chimichurri. Roughly chop 1 cup packed fresh parsley and ½ cup packed fresh cilantro. Place them in your food processor along with 2 tbsp fresh oregano leaves, 4 peeled garlic cloves, 3 tbsp red wine vinegar, ½ tsp red chili flakes, ½ tsp kosher salt, and ¼ tsp black pepper. Pulse 5–6 times until finely chopped but still textured — not a smooth paste.
8. With the food processor running, slowly drizzle in ½ cup extra virgin olive oil until the chimichurri comes together. Taste and adjust salt or vinegar. Transfer to a bowl and set aside — it gets better as it sits.
9. By now the garlic should be roasted and soft. Carefully unwrap the foil (steam is hot!) and squeeze the golden, jammy cloves out into your blender or food processor.
10. Add the steamed cauliflower florets to the blender with the roasted garlic. Add 3 tbsp goat butter, ½ cup warm goat milk, ½ tsp kosher salt, and ¼ tsp black pepper. Blend until silky smooth. Taste and adjust seasoning. If it's too thick, splash in a bit more warm goat milk.
11. To plate: swoosh a generous heap of cauliflower mash onto each plate. Nestle 2 crispy chicken thighs on top. Spoon chimichurri liberally over everything, letting it pool onto the mash. Add a lemon wedge on the side and serve immediately.