Crispy Chicken Thighs with Cauliflower and Cilantro
- Heat oven to 450° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper. Working in batches, cook the chicken skin-side down until crisp and golden, 6 to 7 minutes. Transfer to a plate; reserve the skillet.
- Pour off all but 2 tablespoons of the drippings from the skillet. Add the cauliflower, crushed red pepper flakes, and remaining salt and black pepper; toss to coat. Nestle the chicken skin-side up in the cauliflower, transfer to oven, and roast until the cauliflower is tender and the chicken is cooked through, 20 to 22 minutes.
- Add the lime juice and cilantro to the skillet and toss to combine. Serve with the lime wedges.
Calories: 596kcal | Carbohydrates: 8g | Protein: 41g | Fat: 43g | Saturated Fat: 11g | Cholesterol: 236mg | Sodium: 812mg | Potassium: 923mg | Fiber: 2g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 70.7mg | Calcium: 51mg | Iron: 2.2mg
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