Measure out and prepare all ingredients.

In a large mixing bowl, combine olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper. Mix together well.

Add the chicken thighs into the bowl and coat them fully with the marinade.

Cover and put the bowl in the refrigerator for at least 2 hours, rotating the chicken thighs every hour if possible.

Preheat the oven to 400F when the chicken has almost finished marinating. Line a baking sheet with parchment paper.

Remove the chicken from the marinade bowl and place the chicken on the parchment paper.

Bake for 30-35 minutes or until the chicken reaches an internal temperature of 165F and skin is golden brown in color.

Cut the cauliflower into small florets.

Boil a pot of water with a dash of salt. Add the cauliflower and boil it for a few minutes – the cauliflower should be cooked, yet firm. Strain the cauliflower and discard the water.

Put the cooked cauliflower in a food processor with parmesan cheese, melted butter, and the juice and zest from the lemon. Pulse until the consistency is smooth. Season with salt and pepper to taste.

Plate the cauliflower mash with the chicken on top and add additional salt and pepper if desired. Serve with a lemon and enjoy!