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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Recipe Information
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)
Instructions
Preheat the oven to 400°F (200°C).
Cut the cauliflower into florets and thinly slice the garlic cloves.
In a small bowl, mix together the salt, pepper, paprika, and cumin to make a spice rub.
Pat the chicken thighs dry with paper towels and rub them with the spice mixture on both sides.
Heat 2 tablespoons of olive oil in a large ovenproof skillet or cast-iron pan over medium-high heat.
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.
In the same skillet, add the remaining 1 tablespoon of olive oil and toss in the cauliflower florets. Stir and cook for 5 minutes.
Add the sliced garlic and cook for an additional minute, making sure not to burn the garlic.
Return the chicken thighs to the skillet, nestling them among the cauliflower. Scatter the green olives over the dish.
Slice the lemon into thin rounds and layer them on top of the chicken and cauliflower.
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.
Optional: Sprinkle chopped fresh parsley over the dish before serving for a burst of freshness.
Serve hot and enjoy!
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5744 mg | 250% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 13.6 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3219 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
