Oven-Roasted Chicken Thighs with Turmeric Cauliflower
Nutritional Information
Skin-on chicken thighs roasted alongside turmeric-scented cauliflower florets and fresh parsley — using the chicken's own fat to keep added fats minimal.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 pieces skin-on, bone-in chicken thighs (approx. 6–8 oz each total per 2 thighs)
- 10 5/8 ozs cauliflower, broken into florets
- 1 teaspoon ground turmeric
- 1 clove garlic, smashed
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Preheat oven to 425°F (220°C). Season chicken thighs with salt and pepper.
Arrange chicken skin-side up on a roasting tray. Scatter cauliflower, turmeric and smashed garlic around the thighs. Squeeze lemon juice over cauliflower.
Roast 30–35 minutes until chicken reaches safe internal temperature and cauliflower is tender and slightly browned, basting cauliflower with pan juices once.
Sprinkle chopped parsley and serve hot.
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