Description
A delightful dish that combines tender chicken with the rich flavors of garlic and parmesan, complemented by roasted cauliflower.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 4 chicken thighs, bone-in and skin-on
- 4 cloves of garlic, minced
- 1 cup of grated parmesan cheese
- 3 tablespoons of olive oil
- 2 teaspoons of fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/2 teaspoon of black pepper
- 1 lemon, juiced
- Salt to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chicken thighs with 2 tablespoons of olive oil, minced garlic, lemon juice, thyme, black pepper, and salt. Mix well and set aside to marinate.
- In another bowl, toss the cauliflower florets with the remaining tablespoon of olive oil, half of the grated parmesan cheese, and a pinch of salt and pepper.
- On a large baking sheet, arrange the marinated chicken thighs in the center and surround them with the seasoned cauliflower florets.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, stirring the cauliflower halfway through.
- After 25-30 minutes, sprinkle the remaining parmesan cheese over the chicken and cauliflower and roast for an additional 5-10 minutes.
- Once done, remove from the oven, let it rest for a few minutes, and serve hot.
Notes
- For a dairy-free option, use nutritional yeast instead of parmesan.
- For a low-carb alternative, replace chicken with tofu.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat in the oven at 350°F (175°C) for about 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Garlic, Parmesan, Roasted, Cauliflower, Chicken