Skillet Roasted Chicken Thighs, Cauliflower, and Carrots

Skillet Roasted Chicken Thighs, Cauliflower, and Carrots (Serves 1-2)

I have been on a cauliflower binge lately.  I imagine I will make a puree when I am at the store, but instead keep roasting chunks with chicken, pork, or fish. Then the next time I am in the store, I buy more cauliflower because I never did make that puree. Cauliflower is nutritious and soaks up flavor when roasted with meat very nicely, so I’m not sure when this streak is going to end.

Prep and Cook Time: 40-45 minutes

Ingredient list:

4 bone-in, skin-on chicken thighs
1 small head of cauliflower
2 handfuls of baby cut carrots
Coconut oil
Red chili powder
Garlic powder
Black pepper
Ground cumin

Directions: Pre-heat oven to 400 degrees. Cut cauliflower into bite-size pieces. Pile in a bowl and add carrots. Season with a dusting of salt, garlic powder, ground cumin, and a little red chili powder. Add 1 tablespoon of coconut oil to a cast iron skillet over high heat. Dust both sides of chicken with salt, garlic powder, and black pepper. Brown chicken 4 minutes on one side and then turn to brown the other side another 4 minutes. Cover with a close-fitting lid while browning to minimize splatter. While the second side is browning, add vegetables to the skillet and arrange around the chicken thighs. Return lid to skillet. Once the second side has had 4 minutes to brown, move the skillet to the oven and let everything roast together for 30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. Enjoy!

Notes: I tend to eat a pound of vegetables in one sitting when they are cooked with chicken thighs, but I am a big eater.

The inspiration for this meal came from page 29 of Melissa Joulwan’s new cookbook Well Fed: Paleo Recipes For People Who Love To Eat. Melissa’s recipe calls for skinless, boneless chicken thighs, but I like the extra fat produced by the skin. And I save chicken bones to make my own broth. Maybe you should try it both ways and see which you like best.

My cast iron skillet is a 12-inch Lodge Logic with matching iron cover. A cast iron skillet might be the greatest cooking tool ever. The 12-inch size is seriously heavy when loaded with food and big enough to cook for a family, but I don’t think I could get enough vegetables in a 10-inch skillet to satisfy me. Lodge is a great brand of cookware. Check it out in my online Store.

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7 Responses to “Skillet Roasted Chicken Thighs, Cauliflower, and Carrots”

  1. Made this tonight, and the veggies were super mushy. Should I have taken the lid off when I put the skillet in the oven?

    • Tom Denham says:

      Hi JoAnna, I wonder if our ovens are cooking at the same temperature? Just because we set them at 400 doesn’t mean they are cooking at 400. Mine might be higher or yours might be lower. Cooking at a lower temp might leave too much moisture in the food and result in the mushiness.

      I always leave the lid on in the oven because my veggies have come closer to drying out and caramelizing – the opposite of mushy. You might try taking the lid off while it roasts in the oven, but you should probably check it every 5 minutes starting at the 15 minute mark to make sure nothing burns.

      Thanks for sharing your experience. How did your chicken turn out?

      • I should check the accuracy of my oven temp! It might run low- there was a lot of moisture in the pan. The chicken turned out great!! P.S. I just got a pressure cooker and have been relying a lot on your recipes! Thanks!

  2. I made this for my extended family after a day of skiing and they loved it. I used regular carrots and cut them on an angle in large bite sized pieces. Since I was cooking for 7, after cooking in the pan, I transferred the meal to Pyrex baking dishes and cooked in the oven uncovered. I served with brown rice for those of my family not concerned with adhering to strict paleo. Delicious!

  3. I made this for dinner and added some sweet onion and chopped garlic. Loved it

  4. Delicious! Thanks for the recipe.

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