- 15 mins
- 35 mins
4.8/5
(4 Votes)
Ingredients
- 4 bone-in,skin-on chicken thighs
- Coarse salt & ground pepper
- 1 head cauliflower, cut into large florets
- 1/4 cup fresh parsley leaves, chopped
- 2 tbsp. sherry vinegar
- 2 tbsp. capers, rinsed
Preparation
Step 1
1. Preheat oven to 450 degrees. Heat a large ovenproof skillet over med-high. Season chicken with salt & pepper. Cook chicken, skin side down, until skin is browned, 5 - 7 min. Flip chicken and cook until browned, about 3 min.
2. Place cauliflower around chicken, turning to coat in pan juices; season with salt & pepper. Transfer skillet to oven and roast until chicken is cooked through and cauliflower is tender, about 20 min. Remoe from oven and stir in parsley, vinegar, and capers.
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