Crispy Chicken Thighs with Cauliflower & Cilantro

By tjm01

Main Course

Ingredients

• 1 Tbsp olive oil
• 2 1/2 lbs bone-in, skin-on chicken thighs (about 8)
• 1 head cauliflower (about 1 1/2 lbs)cut into florets
• 2 small dried red chilies or 1/4 tsp crushed red pepper
• 1 Tbsp fresh lime juice, plus lime wedges for serving
• 1/2 cup fresh cilantro leaves

Preparation

Step 1

Heat oven to 450 degrees. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chicken with 1/2 tsp salt and 1/4 tsp black pepper. Working in batches, cook the chicken skin side down until crisp & golden, 6-7 minutes. Transfer to a plate; reserve the skillet.
Pour off all but 2 Tbsp of the drippings from the skillet. Add the cauliflower, chilies & 1/4 tsp each salt & 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 20-22 minutes.
Add the lime juice & cilantro to the skillet and toss to combine. Serve with lime wedges.