Photo courtesy of Marquis Murdock
“Juicy and flavorable meal for your next weeknight dinner.”
Roasted Chicken Thighs w/ Cauliflower and Sweet Potato
Course: Dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Serving Size: 6 people
Ingredients:
Roasted Chicken Thighs
- 6 chicken thighs (bone-in, skin-on) all the same size
- 2 tbsp unsalted butter
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- ½ tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
Roasted Cauliflower
- 1 lb cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices
- 3 tbsp butter
- ½ tsp salt
- ½ tsp coarsely ground black pepper
- ½ tsp Italian seasoning
Sweet Potato
- 1 sweet potato
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 small pat butter
- lemon zest, to taste
Preparation:
Roasted Chicken Thighs
- Preheat the oven to 375 degrees.
- Coat a 9×13 baking dish with butter, spray, or oil.
- Rinse the chicken thighs and pat dry with paper towels. Rub seasonings into both sides of the chicken thighs.
- Place in the dish, skin side down. Bake in the oven for 20 minutes.
- Turn the chicken thighs over and bake another 20 minutes until the juices run clear when pierced with a knife (recommended temperature is 165 degrees internally when measured with an instant-read thermometer).
Roasted Cauliflower
- Preheat the oven to 375 degrees.
- Break the head of the cauliflower into small florets into a large mixing bowl. Add seasonings and toss gently until evenly coated.
- Place seasoned florets onto a baking sheet and dot with cubed pieces of butter.
- Bake for 25 to 30 minutes, turning once until caramelized on edges and tender.
- Serve warm or at room temperature.
Sweet Potato
- Wash sweet potato thoroughly, pat dry, and pierce 3-4 times with a fork.
- Place the potato on a microwave-safe plate and microwave for 5-10 minutes. Turn halfway through. Cooking time depends on your microwave’s power.
- If your potato isn’t fork-tender, continue microwaving in 30-second increments.
- Split the potato down the middle, season with salt, pepper, and lemon zest to your taste. Top with a pat of butter.
Photo by Rebekah Pierce
Recipe courtesy of Chef Marquis Murdock. You can watch Chef Marquis Murdock on Beyond the Plate RVA’s Season 1, Episode 1 & Episode 2. Beyond the Plate RVA is also available to watch on SoulVision.TV.