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Chicken with Cauliflower and Parsley

108

This 5-ingredient meal is fast and easy and relies on an ovenproof skillet to finish the job.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2009

Ingredients

  • 4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
  • Coarse salt and ground pepper
  • 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

Directions

  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.

Cook's Notes

There's no need to add oil to the skillet because you start cooking the chicken skin side down. If the pan gets too dark, reduce the heat.

Reviews Add a comment

  • Vypies
    11 MAR, 2014
    I love this quick dinner! Easy, fast and, best of all, delicious. Another of Sarah's great, quick meals. Keep 'em coming Sarah! Oh, and I love you.
    Reply
  • vanillablue
    16 FEB, 2014
    Simple, fast, and delicious. I didn't have sherry vinegar so I substituted red wine vinegar. Other than that, I followed the recipe exactly as written. Will be adding this to my regular dinner rotation.
    Reply
  • skymeadowfarm
    4 JAN, 2014
    I made this recipe exactly as written, and it was delicious. Very simple to prepare with inexpensive ingredients. The sherry, capers and parsley add tons of flavor and the meat and veg were tender. I'll make it again.
    Reply
  • wibaker12
    11 DEC, 2013
    This was really good. It was so easy and fast. Very few ingredients and turned out great. I used red wine vinegar instead of the sherry vinegar. This is a keeper.
    Reply
  • Denise B
    30 JUL, 2013
    I can't eat cauliflower so I put in carrots and potatoes. It turned out stewed not roasted, with an inch of combined fat and water on the bottom. It was fine but not what I thought it would be. Is this because of the carrots - do they have more water in them than cauliflower? Was it supposed to be like this? I am a beginning cook and many things are not turning out the way I expect them to, so any help will be appreciated.
    Reply
  • ChristineFo
    14 AUG, 2012
    Easy, easy, easy!!! Love the simplicity of ingredients. I used boneless, skinless thighs the second time, still had enough grease to coat the cauliflower. I'll be putting this on our menu and making again and again.
    Reply
  • SophieL41448
    25 APR, 2012
    In the video, Lucinda said she used boneless chicken, though it looked like it was bone-in. So I used bone-in like the recipe called for. Also added some olive oil like Lucinda did and it turned out fine. Loved the technique of browning on top of the stove then roasting in the oven at high heat. Also used balsamic vinegar as she suggested and I liked the flavor. Capers added an unusual touch. Fast and delicious recipe! Will definitely make again.
    Reply
  • Bowling
    5 JAN, 2011
    Sherry vinegar can be hard to find and expensive but you can make your own: 2 teaspoons dry sherry 1 teaspoon white vinegar = 1 tablespoon sherry vinegar.
    Reply
  • essija
    20 DEC, 2010
    First time I got my SO to eat Cauliflower (well he tried it) mainly ate the chicken. This recipe was very easy and delicious. I will make this one again and again. I was a little nervous about the vinegar b/c I used white wine as I didn't have sherry but it cooked off and I didn't even taste it (I don't like vinegar) I might skip it next time. Kuddos to this chicken
    Reply
  • MS12477168
    5 DEC, 2010
    I added chopped onions and garlic to the browning chicken, along with some thyme. While I prepped the chicken and cauiflower, I roasted quartered red potatoes which I added at the end. For a last minute kick -- chili flakes.
    Reply