Chicken with Cauliflower and Parsley

By Chef_JR4

Ingredients

• 4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
• 1 head cauliflower (about 1 pound), cut into large florets
• 1/4 cup fresh parsley leaves, chopped
• 2 tablespoons sherry vinegar
• 1 tablespoon capers, rinsed

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

1. Preheat oven to 450 degrees. Heat a large ovenproof skillet over medium-high. Season chicken with coarse salt and ground pepper. Cook chicken, skin side down, until skin is browned, 5 to 7 minutes. Flip chicken and cook until browned, about 3 minutes.

2. Place cauliflower around chicken, turning to coat in pan juices; season with salt and pepper. Transfer skillet to oven and roast until chicken is cooked through and cauliflower is tender, about 20 minutes. Remove from oven and stir in parsley, vinegar, and capers.