1Preheat the oven to 200°C. Line 2 large baking trays with baking paper. Drizzle the chicken with the garlic-infused olive oil and toss with thyme, and a generous pinch of salt and black pepper.
2Roast the chicken for 35 - 45 minutes, or until golden-brown and cooked through.
3While the chicken roasts, combine the cauliflower florets on a lined baking tray with the olive oil and smoked paprika. Roast for 25 minutes, or until tender. Sprinkle with the parmesan cheese and bake for a further 5 minutes, or until the cheese is golden and crisp.
4While the cauliflower roasts, combine the ingredients for the lemon yoghurt sauce in a small bowl and season to taste with a pinch of salt and pepper.
5Divide the roast chicken with thyme and crispy cauliflower between plates. Serve with the steamed greens and a dollop of lemon yoghurt sauce.
