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Chicken with Cauliflower and Apples
Serves 4
I always loving finding good recipes for chicken thighs, since they are less expensive. This recipe was recommended to me over a year ago, and is simple, yummy, and feels like a perfect autumn meal. You might want to use more chicken thighs than suggested here (or at least aim for 2 pounds, which I think is usually more than 4 thighs) and depending on the size of your cauliflower, I’d recommend using all of it instead of reserving half for later in the week as listed, but you can make that call. Another suggestion from the friend who passed this along to me – season the chicken under the skin so the meat has as much flavor as the skin. I hope you enjoy this warm, comfy dinner!
Ingredients:
4 bone-in, skin-on chicken thighs (about 2 pounds total)
1/2 head green cabbage (about 1/2 pound), cut into 1 1/2-inch pieces
4 sprigs thyme
1 head cauliflower (2 pounds), cut into medium florets
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 Pink Lady or Cameo apples, cored and cut into 1/2-inch-thick wedges
Directions:
1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Place chicken, cabbage, thyme, and half the cauliflower on a rimmed baking sheet and place remaining cauliflower on another sheet. Drizzle each with 1 tablespoon oil and season with salt and pepper. Place sheet with chicken on top rack and cauliflower on bottom. Cook until cauliflower is tender, 20 minutes, stirring twice.
2. Remove both sheets from oven. Let sheet of cauliflower cool, then transfer cauliflower to an airtight container and reserve for Friday. Add apples to sheet with chicken and remaining cauliflower and return to oven. Cook until chicken is cooked through and apples are tender, about 20 minutes, stirring twice. Serve immediately.
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