Chicken with Cauliflower and Olives
Experience the bold, Mediterranean-inspired flavors of this Chicken with Cauliflower and Olives recipe, a one-pan wonder that's perfect for busy weeknights or casual dinner parties. Tender bone-in, skin-on chicken thighs are seasoned with a smoky blend of paprika and cumin, then seared to golden perfection before roasting alongside caramelized cauliflower florets, briny green olives, and zesty slices of lemon. This wholesome dish boasts a balance of savory, citrusy, and earthy notes, all brought together in just under an hour. Garnished with fresh parsley for a touch of brightness, this easy, flavor-packed recipe is ideal for those seeking a healthy yet hearty main course. Perfect for fans of Mediterranean cuisine, this gluten-free delight is sure to become a staple at your table!
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Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 head Cauliflower
- 0.5 cup Green olives
- 4 pieces Garlic cloves
- 1 piece Lemon
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Cut the cauliflower into florets and thinly slice the garlic cloves.
Step 3
In a small bowl, mix together the salt, pepper, paprika, and cumin to make a spice rub.
Step 4
Pat the chicken thighs dry with paper towels and rub them with the spice mixture on both sides.
Step 5
Heat 2 tablespoons of olive oil in a large ovenproof skillet or cast-iron pan over medium-high heat.
Step 6
Sear the chicken thighs skin-side down for 4-5 minutes, or until the skin is golden and crispy. Flip and sear the other side for 2 minutes. Remove the chicken and set it aside.
Step 7
In the same skillet, add the remaining 1 tablespoon of olive oil and toss in the cauliflower florets. Stir and cook for 5 minutes.
Step 8
Add the sliced garlic and cook for an additional minute, making sure not to burn the garlic.
Step 9
Return the chicken thighs to the skillet, nestling them among the cauliflower. Scatter the green olives over the dish.
Step 10
Slice the lemon into thin rounds and layer them on top of the chicken and cauliflower.
Step 11
Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the cauliflower is tender.
Step 12
Optional: Sprinkle chopped fresh parsley over the dish before serving for a burst of freshness.
Step 13
Serve hot and enjoy!
Nutrition Facts
| Serving size | (1438.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2030.5 |
| Total Fat 156.7g | 0% |
| Saturated Fat 37.6g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 486mg | 0% |
| Sodium 5744.1mg | 0% |
| Total Carbohydrate 47.2g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 13.6g | |
| Protein 123.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 387.2mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 3219.1mg | 0% |
Source of Calories