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Chicken Thighs with Roasted Cauliflower

Anna Voloshyna

Anna Voloshyna

March 13, 2025
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55 min

Total

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6

Servings

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chicken thighs

Protein

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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Equipments

  • Sheet pan 

  • Mixig bowl

  • Frying pan or Cast-Iron Skillet 

  • Wooden spoon

  • Cutting board

  • Knife

  • Measuring cup 

  • Whisk

  • Paper towels

  • Tong 

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) 

Step By Step

Instructions

Preparation:

1
Preheat the oven to 425°F (220°C). 
2
Pat the chicken thighs dry with paper towels. 
3
Season both sides with Butcher Box BBQ spice, 1 tsp kosher salt, and black pepper. 
4
Let sit at room temperature while preparing the vegetables. 
5
Cut the cauliflower into bite-sized florets and slice the purple onion thinly. 
6
In a large bowl, toss the cauliflower and sliced purple onion with olive oil, lemon pepper, and a pinch of salt. 
7
Stir together the yogurt, garlic, lemon juice, salt, cilantro, dill, and olive oil in a small bowl. Adjust seasoning to taste. 

How to Cook:

1
Spread the prepared vegetables evenly on a large sheet pan and bake for 15 minutes. 
2
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. 
3
After 15 minutes, toss the veggies and nestle the chicken thighs skin-side up among them. 
4
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. 
5
Transfer the roasted chicken and vegetables to serving plates. 
6
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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