Chef Marquis Murdock

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

1. Preheat the oven to 375 degrees.
2. Coat a 9×13 baking dish with butter, spray, or oil.
3. Rinse the chicken thighs and pat dry with paper towels. Rub seasonings into both sides of the chicken thighs.
4. Place in the dish, skin side down. Bake in the oven for 20 minutes.
5. 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

1. Preheat the oven to 375 degrees.
2. Break the head of the cauliflower into small florets into a large mixing bowl. Add seasonings and toss gently until evenly coated.
3. Place seasoned florets onto a baking sheet and dot with cubed pieces of butter.
4. Bake for 25 to 30 minutes, turning once until caramelized on edges and tender.
5. Serve warm or at room temperature.

Sweet Potato

1. Wash sweet potato thoroughly, pat dry, and pierce 3-4 times with a fork.
2. 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.
3. If your potato isn’t fork-tender, continue microwaving in 30-second increments.
4. 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.