Chicken with Cauliflower and Parsley


Prep time: 45 Minutes

Total time: 45 Minutes

Yield: Serves 4



  • 2 tablespoons olive oil
  • 4 bone-in skin-on chicken thighs
  • 1 head cauliflower (about 1 pound) cut into large florets
  • 1/4 cup parsley leaves chopped
  • 1 tablespoon capers
  • 2 tablespoons sherry vinegar


  1. Preheat oven to 450 degrees. Heat 2 tablespoons olive oil in a large skillet over medium-high. Season chicken with coarse salt and ground pepper. Add chicken skin side down, cook until browned, 5 to 7 minutes. Turn right side up and cook until browned, about 3 minutes. Add cauliflower, season with salt and pepper and turn to coat. Transfer to oven and cook until chicken is cooked, about 15 minutes.
  2. Transfer chicken to a plate and tent with foil to keep warm. Return cauliflower to oven and continue to cook until just tender, about 5 minutes more. Remove from oven and stir in capers, parsley and vinegar. Serve chicken with cauliflower.
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