Roasted Chicken with Cauliflower
Prep
15 mins
Cook
45 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just an hour and feels fancy without any fuss. Chicken thighs stay incredibly moist and flavorful when roasted, and pairing them with cauliflower creates a complete meal on one pan. Cauliflower is packed with vitamin C and fiber, making it as nutritious as it is delicious. The garlic, lemon, and fresh herbs infuse everything with brightness, and honestly, most of the work is just chopping vegetables and tossing things in olive oil. It's the kind of meal that makes your kitchen smell amazing and leaves you feeling satisfied and nourished.
Ella x
Ingredients
- 8bone-in, skin-on chicken thighs(patted dry)
- 1 large headcauliflower(cut into 1.5-inch florets)
- 4 tablespoonsolive oil
- 6garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 3fresh rosemary sprigs
- 4fresh thyme sprigs
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- ½ teaspoonred pepper flakes
- 1 tablespoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Arrange the chicken thighs skin-side up on a large roasting pan, leaving space around each piece.
Tip: Pat the chicken completely dry with paper towels for crispier skin.
- 2
In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, lemon juice, salt, pepper, and red pepper flakes.
Tip: Reserve a small amount of this mixture to drizzle over the cauliflower separately.
- 3
Brush half of the oil mixture over the chicken thighs, making sure to coat both the skin and any exposed meat. Tuck the rosemary and thyme sprigs under and around the chicken pieces.
Tip: Don't crowd the pan; proper spacing allows the chicken to roast evenly.
- 4
Roast the chicken for 20 minutes in the preheated oven until the skin begins to turn golden.
Tip: Start with the chicken alone so it renders fat, which will help flavor the cauliflower.
- 5
While the chicken roasts, toss the cauliflower florets in a bowl with the remaining 1 tablespoon of olive oil, salt, pepper, and half of the reserved garlic mixture.
Tip: Keep the cauliflower separate until the chicken has a head start cooking.
- 6
After 20 minutes, carefully remove the roasting pan from the oven and scatter the seasoned cauliflower around the chicken pieces in the pan, nestling them into any available space.
Tip: Position cauliflower cut-side down for better browning and caramelization.
- 7
Return to the oven and roast for an additional 20-25 minutes until the chicken thighs reach an internal temperature of 165°F (74°C) at the thickest part and the cauliflower is tender and deeply browned at the edges.
Tip: A meat thermometer inserted into the thigh without touching bone is the most reliable way to check doneness.
- 8
Remove from the oven and scatter fresh lemon zest over the entire dish. Drizzle with any remaining herb oil from the pan. Let rest for 5 minutes before serving.
Tip: Resting the chicken allows the juices to redistribute, keeping the meat moist and tender.
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