Tired after a hard day at work? This quick chicken, cauliflower, and tomato dinner reduces your prep time and gives you a complete meal with abundant flavor and color. We roasted keto-friendly chicken
thighs along with low-carb cauliflower, then finished them under the broiler for crisp golden-brown chicken and nicely charred vegetables. Making deep slashes in each chicken thigh allowed flavor to penetrate deeply by creating more surface area to hold the earthy seasoning of sage, lemon zest, and salt. We cut the cauliflower into thick wedges so it wouldn’t dry out easily while roasting with the chicken. Arranging the vegetables in the middle of the sheet (where it’s cooler) and positioning the chicken thighs around the perimeter (where it’s hotter) ensured that everything cooked at the same rate. Cherry tomatoes added a pop of color and tartness. You should have about 1½ pounds of cauliflower after trimming.
Directions :
- Adjust 1 oven rack to lower-middle position and second rack 8 inches from broiler element and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom of head. Cut head into 8 equal wedges, keeping core and florets intact.
- Gently toss cauliflower with ¼ cup oil, 1 tablespoon sage, ½ teaspoon salt, and ½ teaspoon pepper on rimmed baking sheet. Position cauliflower cut sides down in single layer in center of sheet.
- Pat chicken dry with paper towels. Using sharp knife, make 2 parallel diagonal slashes across each thigh (each slash should reach bone). Sprinkle chicken with remaining ½ teaspoon salt and remaining ½ teaspoon pepper. Place 2 chicken thighs, skin side up, in each corner of sheet (chicken should rest directly on sheet, not on vegetables).
- Whisk remaining 2 tablespoons oil, remaining 1 tablespoon sage, garlic, and lemon zest together in bowl. Brush skin side of chicken with seasoned oil mixture. Transfer sheet to lower rack and roast until cauliflower is browned and chicken registers 175 degrees, 25 to 30 minutes.
- Remove sheet from oven and heat broiler. Scatter tomatoes over cauliflower and place sheet on upper rack. Broil until chicken skin is browned and crisp and tomatoes have started to wilt, about 3 minutes. Transfer sheet to wire rack and let chicken rest for 5 minutes. Sprinkle with parsley and serve.
Roast Chicken Thighs With Cauliflower And Tomatoes
Ingredients
- 1 head cauliflower 2 pounds
- 6 tablespoons extra-virgin olive oil divided
- 2 tablespoons chopped fresh sage divided
- 1 teaspoon table salt divided
- 1 teaspoon pepper divided
- 8 5- to 7-ounce bone-in chicken thighs, trimmed
- 2 garlic cloves minced
- 1 teaspoon grated lemon zest
- 6 ounces cherry tomatoes halved
- 1 tablespoon coarsely chopped fresh parsley
Instructions
- Adjust 1 oven rack to lower-middle position and second rack 8 inches from broiler element and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom of head. Cut head into 8 equal wedges, keeping core and florets intact.
- Gently toss cauliflower with ¼ cup oil, 1 tablespoon sage, ½ teaspoon salt, and ½ teaspoon pepper on rimmed baking sheet. Position cauliflower cut sides down in single layer in center of sheet.
- Pat chicken dry with paper towels. Using sharp knife, make 2 parallel diagonal slashes across each thigh (each slash should reach bone). Sprinkle chicken with remaining ½ teaspoon salt and remaining ½ teaspoon pepper. Place 2 chicken thighs, skin side up, in each corner of sheet (chicken should rest directly on sheet, not on vegetables).
- Whisk remaining 2 tablespoons oil, remaining 1 tablespoon sage, garlic, and lemon zest together in bowl. Brush skin side of chicken with seasoned oil mixture. Transfer sheet to lower rack and roast until cauliflower is browned and chicken registers 175 degrees, 25 to 30 minutes.
- Remove sheet from oven and heat broiler. Scatter tomatoes over cauliflower and place sheet on upper rack. Broil until chicken skin is browned and crisp and tomatoes have started to wilt, about 3 minutes. Transfer sheet to wire rack and let chicken rest for 5 minutes. Sprinkle with parsley and serve.