Chicken Thighs and Colorful Cauliflower Sheet Pan Supper

DSC_0626RECIPE #485, DAY #669

FOUR STARS

ORIGINAL RECIPE: “Chicken Thighs with Minty Peas” from April 2017’s Food Network Magazine*

TIMING: 40 minutes, until 10 spent actually working

DIFFICULTY: Easy

TOOLS: A sheet pan

COOK TYPE: Oven

HEALTH: This is a lean protein, chock-full-o-veggies dinner that cooks up real easy on a weeknight. Just add a healthy grain—as simple as you want—and you have a very round dinner.

DSC_0624EXPERIENCE: I love the idea of sheet pan dinners. Don’t know what a sheet pan dinner is? Simple. Just a dinner that can by cooked side-by-side on a sheet pan. It’s like the leaner cousin of the old, one-dish casserole from the 80s. Goes together quick. Pops in the oven. Feeds the fam. Ideally, it includes all components, but this one could use the addition of a grain. Low carb? Leave it just the way it is.

These chicken thighs and cauliflower were not the best we’d ever had, but it makes a satisfactory supper that goes together in a snap. And it’s colorful, which will make your PE teacher happy.

My family demands that I use boneless thighs, which I did. Worked out fine. You can use bone-in for a juicier, although bonier, result.

NOTES: You can use any cauliflower, but it’s nice to use purple, green, or orange here.

Make sure your chicken is cooked through, with no pick at the bones or in the middle. You also want your veggies to be tender and browned. If you have to pull things off before others, that’s fine, but it should not be necessary.

***

  1. Preheat oven to 450F.
  2. In a mixing bowl, toss together 1 floreted purple cauliflower, 1 sliced red onion, and 1 tablespoon olive oil. Dump onto 1 half of a sheet pan and arrange in an even layer.
  3. In the same mixing bowl, place 4-6 chicken thighs. Toss with 1 tablespoon olive oil, 1 teaspoon ground coriander, 1 teaspoon paprika, 1 pressed clove garlic, and the zest of 1 lemon. Spread the thighs (skin-side up) out on the other half of the sheet pan.
  4. Sprinkle chicken and veggies with salt and pepper and bake for 30 minutes, until chicken is crisp and cooked through.

***

Serve with lemon wedges and a grain or starch, like new potatoes or whole grain bread.

LEFTOVER IDEAS: Just re-warm. You can always break down the chicken, though, and use it for chicken salad, on top of a salad, or for a taco or chicken soup. Cauliflower and onions are easy to re-warm, too, but would also make a nice side salad tossed with a vinaigrette.

*Recipe changed from the original.

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