Chicken Thighs with Roasted Cauliflower
Chef Anna
Rated 5.0 stars by 1 users
Author:
Chef Anna
Servings
6
Prep Time
15 minutes
Cook Time
40 minutes
Hey there, it’s Chef Anna! 🍗🔥 Let’s make Crispy Chicken Thighs with Roasted Cauliflower—a dish packed with bold flavors and irresistible textures. We’re talking golden, juicy chicken seared to perfection, nestled among caramelized cauliflower and sweet roasted onions, all seasoned with a smoky BBQ rub and zesty lemon pepper. Served with a cool, herby yogurt sauce and a squeeze of fresh lemon, this meal is as comforting as it is vibrant. 🌿🍋 Let’s get cooking!
Ingredients
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6 bone-in, skin-on Butcherbox chicken thighs
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2 tbsp BBQ Rub Sweet & Smoky
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½ tsp black pepper
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1 medium-head cauliflower
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1 medium purple onion
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olive oil
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1 tbsp Lemon Pepper Bright & Zesty Seasoning
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1 cup plain whole-milk Greek yogurt
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1 small garlic clove
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1 tbsp lemon juice
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½ tsp kosher salt
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¼ cup chopped fresh cilantro (or parsley)
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2 tbsp chopped fresh dill
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1 lemon, cut into wedges (for serving)
Mise en Place 🔪
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Sheet Pan
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Mixing bowl
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Frying pan or Cast-Iron Skillet
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Wooden spoon
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Cutting board
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knife
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Measuring cup
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Whisk
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Paper towels
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Tong
Directions
Prep 🥒
Preheat the oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels.
Season both sides with Butcher Box BBQ spice, 1 tsp kosher salt, and black pepper.
Let sit at room temperature while preparing the vegetables.
Cut the cauliflower into bite-sized florets and slice the purple onion thinly.
In a large bowl, toss the cauliflower and sliced purple onion with olive oil, lemon pepper, and a pinch of salt.
Stir together the yogurt, garlic, lemon juice, salt, cilantro, dill, and olive oil in a small bowl. Adjust seasoning to taste.
How to Cook 🍳
Spread the prepared vegetables evenly on a large sheet pan and bake for 15 minutes.
Meanwhile, heat a few tablespoons of olive oil in a frying pan. Sear the chicken on both sides until the skin is golden and crispy (about 3-4 minutes). Set aside.
After 15 minutes, toss the veggies and nestle the chicken thighs skin-side up among them.
Roast for 20 to 25 minutes or until the chicken’s internal temperature reaches 175°F (80°C). The veggies should be tender and caramelized.
Transfer the roasted chicken and vegetables to serving plates.
Spoon the herby yogurt on the side or drizzle over the top. Serve immediately with fresh cilantro and lemon wedges on the side.