The secret to especially crisp chicken thighs is a roomy pan and the patience not to move them while the skin browns. Smoked paprika, oregano, and fennel add deep flavor, while the cauliflower cooks beneath the chicken and is finished with parsley and vinegar.
THE RECIPE
Paprika-Rubbed Chicken Thighs with Smashed Cauliflower
Prep20 min
Cook40 min
Total1 hr
Serves4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C) with a rack in the middle.
- Mix the paprika, oregano, fennel seeds, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl. Pat the chicken dry, sprinkle with the spice mixture, and toss until evenly coated.
- Heat the oil in a large ovenproof skillet over medium-high heat. Working in batches, add half the thighs skin-side down and cook without moving until the skin is crisp, 8 to 10 minutes. Transfer to a plate and repeat, lowering the heat if needed.
- Drain all but 1 tablespoon fat from the skillet. Add the cauliflower and toss to coat. Place the chicken on top, skin-side up. Transfer to the oven and roast for 18 to 24 minutes, until the chicken reaches 165°F (74°C).
- Transfer the chicken to a serving plate. Smash the cauliflower into bite-size pieces with a potato masher, then stir in parsley, vinegar, ½ teaspoon salt, and ½ teaspoon pepper. Serve the chicken over the cauliflower with extra parsley.
Tips and Storage
- Pat the chicken completely dry before seasoning for the crispiest skin.
- Give the thighs space and do not move them while the skin browns.
- Use an instant-read thermometer and cook the chicken to 165°F (74°C).
- Refrigerate leftovers in an airtight container for up to 3 days.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.