Roasted Cauliflower Chicken Dish (Print Version)

Tender chicken with roasted cauliflower and spices, served atop fluffy basmati rice for an easy dinner.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken thighs (1.1 lb)

→ Vegetables

02 - 1 medium head cauliflower, cut into florets (1.3 lb)
03 - 1 medium red onion, sliced

→ Marinade & Seasonings

04 - 3 tablespoons olive oil
05 - 2 teaspoons smoked paprika
06 - 1 teaspoon ground cumin
07 - 1 teaspoon garlic powder
08 - ½ teaspoon ground black pepper
09 - 1½ teaspoons kosher salt
10 - ¼ teaspoon chili flakes (optional)

→ For Serving

11 - 2 cups cooked basmati or jasmine rice
12 - 2 tablespoons chopped fresh parsley or cilantro
13 - Lemon wedges

# Steps to Follow:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Whisk olive oil, smoked paprika, cumin, garlic powder, salt, black pepper, and chili flakes in a large bowl.
03 - Add chicken thighs to the bowl and toss to coat thoroughly. Remove and set aside.
04 - Add cauliflower florets and sliced red onion to remaining marinade in bowl and toss to coat evenly.
05 - Spread cauliflower and onions evenly on prepared baking sheet. Nestle chicken thighs among the vegetables.
06 - Roast for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are golden and tender.
07 - While roasting, prepare rice according to package directions if not already cooked.
08 - Divide rice among plates, top with roasted chicken and vegetables. Garnish with parsley or cilantro and lemon wedges.

# Additional Tips::

01 -
  • You'll literally use one pan for everything except the rice, which means cleanup is almost suspiciously easy
  • The smoked paprika and cumin create this incredible crust on the chicken that makes people think you actually tried
02 -
  • Don't crowd the pan too much or you'll end up steaming everything instead of roasting, which defeats the whole point
  • The chicken should be patted dry before hitting the marinade, otherwise the oil just slides right off
03 -
  • Take the chicken out of the fridge about 20 minutes before cooking so it roasts evenly instead of being shocking cold in the center
  • If your vegetables are done before the chicken, just pull them off and keep the chicken going until it's properly cooked through
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