Sink your teeth into the perfectly crispy skin of our chicken thighs, revealing juicy and tender meat with each bite. As you savor the combination of flavors between the chicken and savory cauliflower, you'll also be treating your body to a betr and nutrient-packed meal.The Crispy Chicken Thighs are a masterpiece on their own. Seasoned with chili powder and paprika, they're cooked until the skin crisps to a golden brown, offering a satisfying crunch. Paired with our Savory Cauliflower—lightly charred, tender, and seasoned to perfection—this dish captures the essence of comfort food while still being mindful of your health.
Crispy Chicken Thighs with Savory Cauliflower
Crispy Chicken Thighs with Savory Cauliflower
4
10 minutes
30 minutes
Main Dish
Sink your teeth into the perfectly crispy skin of our chicken thighs, revealing juicy and tender meat with each bite. As you savor the combination of flavors between the chicken and savory cauliflower, you'll also be treating your body to a betr and nutrient-packed meal.The Crispy Chicken Thighs are a masterpiece on their own. Seasoned with chili powder and paprika, they're cooked until the skin crisps to a golden brown, offering a satisfying crunch. Paired with our Savory Cauliflower—lightly charred, tender, and seasoned to perfection—this dish captures the essence of comfort food while still being mindful of your health.
Ingredients
1 lb bone-in, skin on chicken thighs
1/3 head cauliflower, cut into florets
1/3 jalapeno, sliced
1/6 cup cilantro, chopped
1/3 lime
1/3 tsp Himalayan pink sea salt
1/3 tsp chili powder
1/3 tsp paprika
1/3 tbsp avocado oil
1/3 tsp cumin
Directions
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!
1 comment
This was fabulous! Directions were a bit more complex than others I tried. This was the best cauliflower ever. This will definitely become a regular in our house!