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.
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