One Skillet Chicken With Cauliflower

Serving 4 people

45 min


  • butter 1 tablespoon Butter
  • cauliflower 1 head Cauliflower, Broken Into Bite Size Pieces Not Too Small
  • chicken thighs 8 whole Chicken Thighs or Drumsticks
  • flat leaf parsley 2 tablespoons Flat Leaf Parsley, Chopped
  • fresh rosemary 1 teaspoon Fresh Or Dried Rosemary
  • garlic 3 cloves Garlic, Minced
  • lemon zest 1 whole Lemon Juiced and Zested
  • olive oil 2 tablespoon Olive Oil
  • pepper 1 teaspoon Pepper
  • sea salt 1 teaspoon Sea Salt
  • thyme 1/2 teaspoon Thyme
Add to Shoping List
Order Ingredients Now

How to make it

  1. Preheat oven to 425 degrees.
  2. Season chicken on both sides with salt, pepper, rosemary, thyme, and lemon zest.
  3. Heat a oven proof skillet over medium-high heat with butter and olive oil until butter melts.
  4. Add chicken skin side down and cook until golden brown about 7 to 8 minutes per side. Flip chicken and brown the other side.
  5. Stack chicken on side of pan or remove to plate.
  6. Place cauliflower and garlic in pan and coat with pan juices. Cook for approximately 3 minutes or until bottom of cauliflower has a bit of color. Stir.
  7. Place chicken on top of cauliflower and place in to oven for about 30
  8. 35 minutes or until chicken is cooked through and no longer pink near the bone.
  9. Top with parsley and fresh squeezed lemon.