Pre-heat the oven to 180°c.
Season the chicken with salt and pepper then place in an oven-proof dish.
Add the herbs and garlic and dot a piece of butter on each piece of chicken.
Place in the oven and allow to roast for 20-30 minutes until the chicken is almost cooked through and the garlic is soft. Turn the heat up to 220°c. Allow to roast for another 10 minutes until the chicken is golden brown then remove and allow to rest for 5 minutes.
In the meanwhile, steam the cauliflower until soft then purée with the butter, salt and pepper.
Serve the roast chicken with the cauliflower purée, roasted garlic and vegetables of your choice.