Paprika-Rubbed Chicken Thighs with Smashed Cauliflower
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Ingredients
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons crushed fennel seeds
- to taste Kosher salt and freshly ground black pepper
- 8 (2 1/2 to 3 lbs/1.2 to 1.4 kg total) small bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 (about 3 lbs/1.4 kg) large cauliflower, cut into small florets
- 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
- 1 tablespoon white wine vinegar
Instructions
- 1
Preheat your oven to 425°F (220°C) with a rack positioned in the middle of the oven.
- 2
Mix the paprika, oregano, fennel seeds, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl. Dab any moisture from the chicken with a paper towel. Sprinkle the spices over the chicken, and toss with tongs or your hands until evenly coated with spices.
- 3
Heat the oil in your largest ovenproof skillet over medium-high heat. Add half the thighs, skin-side down, and cook (without touching!) until the skin is crispy, 8 to 10 minutes. Transfer the first batch to a plate and repeat with the remaining chicken. Reduce the heat if the skin is starting to burn.
- 4
Drain all but 1 tablespoon of the fat from the skillet, add the cauliflower, and toss to coat in the oil. Place the chicken on top of the cauliflower, skin-side up. Transfer the skillet to the oven and cook for 18 to 24 minutes, until an instant-read thermometer inserted in the center of one of the chicken thighs registers 165°F (74°C).
- 5
Transfer the chicken to a serving plate, and, using a potato masher, smash the cauliflower into bite-size pieces. Stir in the parsley, vinegar, and 1/2 teaspoon each salt and pepper. Serve the chicken over the cauliflower, sprinkled with extra parsley.
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