Crispy Chicken Thighs with Zesty Cauliflower
Ingredients
The chicken
-
3
lbs
bone-in, skin on chicken thighs
-
1
tsp
sea salt
-
1
tsp
chili powder
-
1
tsp
paprika
-
1
tbsp
avocado oil
The cauliflower
-
1
head
cauliflower, cut into florets
-
1
tsp
cumin
-
Salt and pepper
to taste
The toppings
-
1
jalapeno
sliced
-
½
cup
cilantro, chopped
-
1
unit
lime, juice of
Instructions
- Preheat the oven to 450°F.
- Season the chicken with salt, chili powder, and paprika.
- Heat avocado oil in a large ovenproof skillet over medium-high heat.
- Cook the chicken skin-side down until crispy and golden, about 5-6 minutes.
- Flip the chicken and sear the other side for 1 minute.
- Remove the chicken and add cauliflower to the skillet, seasoning with cumin, salt, and pepper.
- Stir to coat the cauliflower with the seasonings and chicken juices.
- Nestle the chicken skin-side up in the cauliflower and transfer to the oven.
- Roast until the cauliflower is tender and the chicken is cooked through, about 20 minutes.
- Remove from the oven and add cilantro and jalapenos, squeezing lime juice over everything.
- Toss to combine and serve.
Nutrition Facts (estimated)
Servings
4
Calories
572
Total fat
39g
Total carbohydrates
8g
Total protein
46g
Sodium
0mg
Cholesterol
0mg
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