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Herb Marinated Chicken
with cauliflower mash / roasted green beans

Active: 1 hr Total: 1 hr 20 min
In honor of Canadian Thanksgiving, we’re serving up a Thanksgiving-inspired meal. This will take a bit more time than our standard weeknight meals, but offers all the comforts of this classic dinner.
Smarts: If you’re going to celebrate U.S. Thanksgiving this year but need a downsized version, this is a good meal to come back to in November.


Herb Marinated Chicken:
  • Garlic - 4 cloves , diced
  • Oil, cooking - 1/4 cup
  • Lemon juice - 2 Tbsp
  • Italian seasoning - 1 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Chicken thighs, bone-in and skin on - 4
  • Foil - for baking
Mashed Cauliflower:
  • Cauliflower florets, fresh or frozen - 1 lb
  • Butter - 2 Tbsp
Roasted Green Beans:
  • Green beans - 1 lb , trimmed
  • Garlic - 3 cloves , chopped
  • Parsley, fresh - 1/4 cup , chopped
  • Oil, olive - 1 Tbsp
  • Lemon juice - 1 tsp


  1. Cauliflower (if using fresh) / Green beans / Garlic (for chicken and green beans) / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Marinate chicken - Combine garlic (portion for chicken), cooking oil, lemon juice (portion for chicken), Italian seasoning, salt, and black pepper in an oven-safe baking dish. Add chicken, turning a few times to coat. Turn chicken so the skin-side is facing up and marinate for at least 20 minutes and up to 1 day. (Note: If you have room in your refrigerator, leaving the dish uncovered will help to dry out the top of the chicken and create a crispier skin.) (Can be done up to 1 day ahead)

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  1. Heat oven to 425F / 218C. Set out two sheet pans. Line one sheet pan with foil.
  2. Transfer chicken thighs to sheet pan with foil (discard marinade), leaving them skin-side up so skin will get crispy in the oven. Bake chicken or 30 to 45 minutes, depending on size (internal temperature should reach 165F / 74C).
  3. Once chicken thighs have been roasting for a few minutes, toss green beans with olive oil, garlic (portion for green beans), and some salt and pepper. Spread out on second sheet pan. Transfer to oven and roast until tender, 20 to 25 minutes, shaking the pan halfway through cooking.
  4. Meanwhile, place cauliflower in a saucepan filled with water. Season water with some salt.
  5. Bring water to a boil and then reduce to a low simmer. Simmer cauliflower for 12 to 15 minutes until it can be easily pierced with a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape.
  6. Use a masher to mash steamed cauliflower with butter, adding some stock or water (not in ingredients list) if needed until creamy and smooth. Season with some salt and pepper.
  7. Toss roasted green beans with parsley and lemon juice (portion for green beans).
  8. Serve chicken with cauliflower mash and green beans on the side. Enjoy!



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