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Chicken Thighs with Roasted Cauliflower in a bowl

Chicken Thighs with Roasted Cauliflower

These Chicken Thighs with Roasted Cauliflower are a smoky, zesty delight! Golden, crispy-skinned chicken is seared to perfection, then roasted alongside tender, caramelized cauliflower and sweet purple onion. Served with a creamy, herby yogurt sauce and a squeeze of fresh lemon, this dish is bold, bright, and irresistibly delicious!
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Protein: chicken thighs
Cut: Chicken Thighs
Course: Main Course
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6

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. 
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