I like this recipe because after prepping the veggies and browning the skin side of the chicken the oven does the rest of the work. I like to cook with the seasons as it usually helps me save money on produce. Fruits and veggies in season cost less than those that are not so when I can I try to incorporate items in season into my meals.
6 bone in, skin on, chicken thighs
1 head cauliflower, trimmed and cut into pieces
1 red bell pepper, seeded and cut into chunks
1 15 oz can of chick peas, rinsed and drained
6 small cloves of garlic
2 tablespoons of capers
1 teaspoon anchovy paste
juice of 1 large lemon
1/2 teaspoon red chili flakes
dried thyme leaves
salt and pepper
olive oil
minced Italian parsley
In a large bowl toss the cauliflower, bell pepper, chick peas, whole garlic cloves, capers, anchovy paste, lemon juice, chili flakes, salt and pepper with 2-3 tablespoons olive oil together, set aside. Heat a large oven safe skillet with 2 tablespoons olive oil over high heat. Season both sides of the chicken with salt, pepper and dried thyme. Place the chicken thighs into the hot pan, skin side down. Sear for about 3-4 minutes or until the skin has become a dark golden color. Turn the chicken over and scoot it to the outside edges of the pan. Pour the veggies mixture into the middle of the hot pan and place it into a 450 degree oven. Bake in the oven for 20-25 minutes, or until the veggies are cooked through and chicken juices run clear. Sprinkle parsley over all and serve.
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