Last Updated on March 13, 2025
Turn up the heat with these Smoky Roasted Chicken Thighs! Crisp, golden-brown skin gives way to juicy, flavorful meat, perfectly seasoned with Sweet & Smoky BBQ Rub. Roasted alongside tender, caramelized cauliflower and purple onion, then served with a cool, herby yogurt sauce and a bright squeeze of lemon—this dish is the ultimate balance of bold, smoky, and refreshing flavors!
Chicken Thighs with Roasted Cauliflower
Ingredients
- 6 bone-in, skin-on Butcherbox chicken thighs
- 2 tbsp BBQ Rub Sweet & Smoky
- 1/2 tsp black pepper
- 1 medium-head cauliflower
- 1 medium purple onion
- olive oil
- 1 tbsp Lemon Pepper Bright & Zesty Seasoning
- 1 cup plain whole-milk Greek yogurt
- 1 small garlic clove
- 1 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/2 cup chopped fresh cilantro (or parsley)
- 2 tbsp chopped fresh dill
- 1 lemon, cut into wedges (for serving)
Instructions
Preparation:
- Preheat the oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels.
- Season both sides with Butcher Box BBQ spice, 1 tsp kosher salt, and black pepper.
- Let sit at room temperature while preparing the vegetables.
- Cut the cauliflower into bite-sized florets and slice the purple onion thinly.
- In a large bowl, toss the cauliflower and sliced purple onion with olive oil, lemon pepper, and a pinch of salt.
- Stir together the yogurt, garlic, lemon juice, salt, cilantro, dill, and olive oil in a small bowl. Adjust seasoning to taste.
How to Cook:
- Spread the prepared vegetables evenly on a large sheet pan and bake for 15 minutes.
- Meanwhile, heat a few tablespoons of olive oil in a frying pan. Sear the chicken on both sides until the skin is golden and crispy (about 3-4 minutes). Set aside.
- After 15 minutes, toss the veggies and nestle the chicken thighs skin-side up among them.
- Roast for 20 to 25 minutes or until the chicken’s internal temperature reaches 175°F (80°C). The veggies should be tender and caramelized.
- Transfer the roasted chicken and vegetables to serving plates.
- Spoon the herby yogurt on the side or drizzle over the top. Serve immediately with fresh cilantro and lemon wedges on the side.
Chef Anna Voloshyna is a Ukrainian-born chef, cookbook author, and culinary storyteller passionate about sharing the rich flavors of Eastern European cuisine. Known for her elegant recipes and focus on seasonal ingredients, Anna brings traditional dishes to life with a modern, artistic touch. Her cooking celebrates culture, connection, and the joy of gathering around the table.
