One pot Parmesan roast chicken and cauliflower recipe

Name: One pot Parmesan roast chicken and cauliflower recipe
Cuisine: European
Ingredients: 8 chicken thighs, bone in and skin on; 350g baby waxy potatoes, halved but not peeled; 1 head cauliflower, broken into good-sized florets; 2 medium onions, cut into wedges; 8 sprigs thyme; 4 tbsp extra-virgin olive oil; 30g Parmesan cheese, freshly grated

7 steps

Updated at: Wed, 16 Aug 2023 19:34:41 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories834.5 kcal (42%)

Total Fat59.2 g (85%)

Carbs24.2 g (9%)

Sugars3.3 g (4%)

Protein49.6 g (99%)

Sodium323.7 mg (16%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8chicken thighs

bone in and skin on

350gbaby waxy potatoes

halved but not peeled

1 headcauliflower

broken into good-sized florets

2onions

medium, cut into wedges

8 sprigsthyme

4 Tbspextra-virgin olive oil

30gparmesan cheese

freshly grated

Instructions

Step 1

SERVES

Step 2

Preheat the oven to 200C/180C fan/Gas 6.

OvenPreheat

Step 3

Put the chicken, potatoes, cauliflower and onions into a roasting tin (the tin should be large enough for everything to lie in a single layer, otherwise the chicken and vegetables will sweat instead of roasting).

Step 4

Add the thyme (tear it roughly and throw it in), olive oil and some seasoning. Toss all this around with your hands.

Step 5

The chicken should finish with the skin-side facing up. Sprinkle a little flaked sea salt over each piece of chicken – this will help the skin to crisp.

Step 6

Roast for 35 minutes, tossing occasionally – you have to ensure that the cauliflower gets golden all over, not just on one side. Sprinkle with the Parmesan, then toss to combine and roast for another 10 minutes.

Step 7

The chicken and potatoes should be cooked through, the onions slightly scorched at the tips and the surface of everything golden.