We had a long day prepping to paint our house so I wanted to cook something nourishing & flavorful but easy to prepare:
Roasted chicken thighs with baby cauliflower & leeks was the result #sogood
Recipe:
Marinate pasture raised chicken thighs (skin on) in unfiltered Spanish olive oil, red wine vinegar, crushed garlic , garlic aioli mustard & spices for min 1 hour.
Clean & cut up the baby cauliflower & leeks. Toss them with unfiltered Spanish olive oil, sliced garlic, rosemary , salt & pepper.
Heat oven to 425 degrees and throw the veggies in for 15 minutes. While the veggies are roasting, get iron skillet hot and sear chicken thighs for 3-4 minutes per side (until skin starts crisping). Do the skin side first and place rosemary in skillet once you flip the chicken.
Take iron skillet with chicken and place in oven. Continue cooking veggies & chicken for another 12-15 minutes until cauliflower starts caramelizing & chicken reaches 165 degrees.
Total cooking time for veggies – 28-30 minutes. Chicken 22-25 minutes.
Enjoy!
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