This dish is the definition of homey and comforting. Even the kids will love it!
Ingredients
- 1 small head cauliflower (preferably purple), trimmed and cut into small florets
- 1 red onion, cut into 8 wedges
- 2 tablespoons extra-virgin olive oil
- 8 small skin-on, bone-in chicken thighs (5 to 6 ounces each)
- 1 1/2 teaspoons ground coriander
- 1 teaspoon sweet paprika
- 3 cloves garlic (1 grated, 2 thinly sliced)
- Grated zest of 2 lemons, plus lemon wedges for serving
- Kosher salt and freshly ground pepper
- 1 10-ounce package frozen peas
- 2 tablespoons unsalted butter
- 1/2 cup loosely packed fresh mint
Directions
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with foil. Toss the cauliflower and red onion with 1 tablespoon olive oil in a large bowl; arrange on one side of the prepared pan. Toss the chicken with the remaining 1 tablespoon olive oil, the coriander, paprika, grated garlic and half of the lemon zest in the same bowl; arrange skin-side up on the other side of the pan. Season the vegetables and chicken with salt and pepper. Roast until the vegetables are browned and the chicken is crisp and cooked through, about 30 minutes.
- About 10 minutes before the chicken is done, combine the peas, 1/4 cup water and the sliced garlic in a medium microwave-safe bowl; cover with plastic wrap and poke a small hole in the plastic. Microwave until the peas are warmed through, about 5 minutes. Transfer to a food processor and add the butter, mint and the remaining lemon zest; puree, adding more water if needed to loosen. Season with salt and pepper.
- Serve the chicken with the roasted vegetables, pea puree and lemon wedges.
Recipe courtesy of Food Network Magazine
