Roasted Chicken Thighs with Charred Cauliflower Salad and Warm Cranberry Vinaigrette
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When Chef Giuseppe found himself dreaming of Thanksgiving dishes long after the holiday, he channeled the flavors into this winning chicken dinner. Cauliflower and red onion are roasted with Dijon mustard and thyme, then tossed in a warm, tangy cranberry and balsamic vinaigrette. It's topped with crisp-skinned, roasted chicken thighs and toasted pumpkin seeds, then drizzled with more of the vinaigrette for good measure.
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- easy
By Chef Giuseppe
- Calories 770
- Protein 44g
- Total Carb 26g
- Total Fat 54g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.
Ingredients & Equipment
What we send
- 4
- chicken thighs
- 1/8 ounce
- thyme
- 3 ounces
- baby spinach
- 10 ounces
- cauliflower florets
- 1
- red onion
- 1 tablespoon
- pumpkin seeds
- 1 packet
- Dijon mustard
- 2 tablespoons
- dried cranberries
- 2 packets
- balsamic glaze
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- 2 baking sheets
- 6" small pot with lid
Cooking Steps
Roast chicken thighs
Preheat oven to 450°F. Line a baking sheet with foil. Pat chicken very dry with paper towel (this will help the skin crisp up in the oven) and place on prepared baking sheet. Season all over with ½ teaspoon salt and pepper as desired, then arrange skin-side up. Roast until skin is crisp and chicken is cooked through, 25-35 minutes.
Prepare ingredients
While chicken thighs roast, rinse all produce. Strip thyme leaves, discarding stems. Pat spinach dry with paper towel. Cut cauliflower into 1 inch–wide florets, if needed. Peel onion and quarter, then halve each piece crosswise and separate layers. Place pumpkin seeds on a small piece of foil. Bring edges of foil together and seal to form a pouch.
Roast vegetables and toast pumpkin seeds
On a separate baking sheet, toss cauliflower and onion with Dijon, half of thyme, 1 tablespoon olive oil, ½ teaspoon salt, and pepper; arrange in a single layer. Add pouch with pumpkin seeds to sheet with vegetables; roast (with chicken) until vegetables are charred and tender and pumpkin seeds are toasted, 15 minutes.
Make vinaigrette
While vegetables roast, in a small pot, stir together dried cranberries, balsamic glaze, remaining thyme, and ¼ cup water. Bring to a boil over high heat, then reduce heat to medium high and simmer, stirring occasionally, until slightly thickened, 1-3 minutes. Remove from heat, whisk in 1½ tablespoons olive oil to combine, and cover pot; set aside. Use remaining downtime while vegetables and chicken roast to set the table.
Toss charred cauliflower salad
Once vegetables are roasted, add spinach and half of warm cranberry vinaigrette (reserve remainder for serving) to sheet. Toss to combine and wilt spinach slightly, then divide between serving plates.
Plate chicken thighs
Top charred cauliflower salad with roasted chicken thighs and drizzle all over with remaining warm cranberry vinaigrette. Garnish with toasted pumpkin seeds and enjoy!