Cookhacker's Roasted Chicken and Cauliflower

Serves 4 Prep Time: 15 minutes Total Time: 40 minutes

• 4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
• 1 head cauliflower (about 1 pound), cut into large florets
• 2 tablespoons sherry vinegar (can substitute Balsamic Vinegar)
• 2 garlic cloves, smashed
• 1 tablespoon capers, rinsed
• ¼ cup fresh parsley leaves, chopped
• Frank’s Hot Sauce (optional)
• Kosher Salt
• Fresh Ground Pepper

Preheat oven to 450˚ F

1. Pat chicken dry with paper towels and season with kosher salt and ground pepper.
2. Heat a large, ovenproof skillet over medium-high.
3. Place the chicken, skin side down, into the heated pan and cook for about 5 to 7 minutes, until nicely browned.
4. Turn chicken skin side up and cook until browned, about more 3 minutes.
5. Remove the chicken from the pan and set aside.
6. Place cauliflower florets and smashed garlic cloves into the hot pan, season with salt and pepper, and cook over medium-high heat for 2 minutes, stirring frequently to coat with pan juices. After 2 minutes, add the chicken back into the pan, skin side up.
7. Transfer skillet to oven and roast until chicken is cooked through (internal temp of 160˚) and cauliflower is tender, about 20 minutes.
8. Remove from oven and stir in the parsley, sherry (or Balsamic) vinegar, capers and a few shakes hot sauce to taste and serve.