Name: Orange-Glazed Chicken Thighs with Roasted Parmesan Cauliflower
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 medium heads cauliflower; 1.362 kg chicken thighs, boneless skinless; 9 cloves garlic; 1 ½ lemons; 3 oranges; 42 g Parmesan cheese; balsamic vinegar; black pepper; extra virgin olive oil; honey; salt; virgin coconut oil

Orange-Glazed Chicken Thighs with Roasted Parmesan CauliflowerOrange-Glazed Chicken Thighs with Roasted Parmesan Cauliflower — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 medium heads cauliflower

1.362 kg chicken thighs, boneless skinless

9 cloves garlic

1 ½ lemons

3 oranges

42 g Parmesan cheese

balsamic vinegar

black pepper

extra virgin olive oil

honey

salt

virgin coconut oil

Instructions

Preheat oven to 230°C (450°F).

Wash, dry, and separate cauliflower into bite-sized florets. Transfer to a sheet pan.

Peel and mince garlic. Add ½ of the garlic (save the rest for the sauce), lemon juice, oil, salt, and pepper to cauliflower; toss to coat.

Place the cauliflower in the oven and roast until it is tender and browned on the bottom, 15-20 minutes.

Heat a skillet over medium-high heat.

Coat bottom of skillet with oil. Add chicken and cook until browned, 2-3 minutes per side.

Wash and halve oranges. Juice 1 ½ oranges into a small bowl and slice the remaining oranges into wedges. Add honey, vinegar, and remaining garlic to bowl and mix.

Pour sauce over top chicken and add orange wedges. Cook until sauce thickens, 4-5 minutes. Flip chicken a few times to evenly coat in sauce.

Grate 1/3 cup Parmesan.

Remove cauliflower from oven, sprinkle with Parmesan, and toss to coat.

To serve, place chicken, orange slices, and cauliflower on a plate. Enjoy!

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