Past Recipes
Pan-Roasted Chicken Thighs

Pan-Roasted Chicken Thighs with Crispy Cauliflower, Tahini Sauce, and Za’atar

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We know chicken breasts are a quick, easy favorite, but we can’t get enough of juicy, flavorful chicken thighs. Here, they’re pan-seared to lock in moisture, then roasted atop aromatic sautéed onions. Middle Eastern–inspired cauliflower, caramelized with butter, za’atar, and lemon completes this fantastic dish, which is drizzled with decadent, creamy tahini sauce.
  • < 600 Calories
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Elana

By Chef Elana

  • Calories 580
  • Protein 37g
  • Total Carb 30g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cauliflower florets
    • 10 ounces
    • cauliflower florets
  • parsley
    • 1/8 ounce
    • parsley
  • lemon
    • 1
    • lemon
  • yellow onion
    • 1
    • yellow onion
  • honey
    • 1 packet
    • honey
  • capers
    • 2 tablespoons
    • capers
  • unsalted butter
    • 3 packets
    • unsalted butter
  • za'atar spice blend
    • 1 tablespoon
    • za'atar spice blend
  • chicken thighs
    • 4
    • chicken thighs
  • tahini
    • 1/4 cup
    • tahini
  • baby spinach
    • 3 ounces
    • baby spinach

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium ovenproof pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Rinse all produce. Cut cauliflower to ½-inch wide florets, if needed, and place on a baking sheet. Roughly chop parsley leaves, discarding stems. Halve lemon. Peel onion, halve, and thinly slice. In a small bowl, stir together honey, capers, and 1 teaspoon olive oil to combine, and set aside.

  2. Prepare Cauliflower

    Prepare Cauliflower

    Heat butter, za’atar, and ¼ teaspoon salt in a medium ovenproof pan over medium heat. When butter is foamy, remove pan from heat and add juice of ½ lemon. Pour za'atar-lemon butter over cauliflower on baking sheet, reserving pan for the next step. Toss cauliflower to coat, then arrange in a single layer. Set aside until Step 5. Use remaining lemon to brighten a glass of water.

  3. Sear Chicken Thighs

    Sear Chicken Thighs

    Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat 1 tablespoon olive oil in pan from butter over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin begins to brown, about 4 minutes. Flip and brown on opposite side, about 1 minute more (you're getting a flavorful sear on the outside here—it'll finish cooking in the oven). Transfer chicken to a plate and set aside.

  4. Roast Chicken Thighs

    Roast Chicken Thighs

    Discard almost all excess fat in pan from chicken, leaving behind a thin layer. Place pan over medium heat. Add onion and cook, scraping up browned bits from bottom of pan (they're full of flavor!), until onion is coated, about 1 minute. Remove pan from heat and add 1 tablespoon water. Return chicken to pan on top of onion, skin-side up. Transfer to oven and roast until chicken is cooked through and no longer pink, about 18 minutes.

  5. Roast Cauliflower

    Roast Cauliflower

    Transfer cauliflower to oven (with chicken) and roast until golden, about 12 minutes. Meanwhile, place tahini in a medium bowl and season with ⅛ teaspoon salt and pepper. Adding 1 tablespoon at a time, whisk in up to ¼ cup warm water until sauce is smooth and pourable. Set aside. After 12 minutes of cauliflower roasting, sprinkle over honeyed capers and continue roasting until capers are crisp, 3 minutes more. 

  6. Plate Chicken Thighs

    Plate Chicken Thighs

    Once roasted, transfer chicken to a plate, leaving onions behind in pan, off heat. Stir in spinach to wilt, about 1 minute. Divide spinach and onions between serving plates, top with chicken, and serve with crispy cauliflower. Drizzle over tahini sauce, garnish with parsley, and dig in!

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