Crispy Chicken Thighs with Savory Cauliflower
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Crispy Chicken Thighs with Savory Cauliflower
“I didn’t think it was possible that cauliflower could taste this good,” said the pickiest eater ever. 👇 MUST TRY RECIPE!
- Prep Time 10 Minutes
- Cook Time 30 Minutes
- Total Time 40 Minutes
- Serves 6 People
Ingredients
- 3 lbs bone-in, skin on chicken thighs
- 1 head cauliflower, cut into florets (about 6-8 cups)
- 1 jalapeno, sliced
- 1/2 cup cilantro, chopped
- 1 lime
- 1 tsp pink sea salt
- 1 tsp chili powder
- 1 tsp paprika
- 1 Tbsp avocado oil
- Salt and pepper to taste
- 1 tsp cumin
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Pat down chicken with paper towel, then season all over with salt, chili powder and paprika.
- Cut up cauliflower into bite sized pieces to have it ready.
- In a large ovenproof skillet over medium-high heat, add avocado oil. Once hot, cook the chicken (in batches if needed) skin-side down without disturbing until the skin side is crisp and golden, about 5-6 minutes.
- Flip and cook the other side for 1 minute to give it a quick sear. Turn the heat off and transfer chicken to a plate. Set aside.
- Add the cauliflower to the skillet and season with cumin plus salt and pepper to taste. Stir and toss to coat with seasoning and some of the chicken juices in the pan.
- Next, nestle the chicken skin-side up in the cauliflower. If there is too much chicken to fit in the pan with the cauliflower, place remaining chicken on a sheet pan.
- Carefully transfer everything to the oven and roast until the cauliflower is tender and the chicken is cooked through, about 20 minutes.
- While the everything is cooking, cut up jalapeno and cilantro.
- When the chicken is cooked through (reaches 160F), remove from oven and add in cilantro and jalapenos. Squeeze the lime juice over everything and toss to combine. Serve and enjoy!
Notes
Level 2 Recipe
Soooooo good! The crisp! I used lemon instead of lime juice and roasted the jalepenos in the last 10 minutes with the chicken to soften their heat a bit. And I used riced cauliflower…thumbs up all around!
Very tasty! Next time I will brown the chicken on all sides as the skin was still fatty.