Lemon-Oregano Butter Glazed Chicken Thighs with Roasted Cauliflower and Sautéed Swiss Chard

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the cauliflower with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the onion powder, and half of the smoked paprika. Spread it on a sheet pan in a single layer.

2. 2

   Roast the cauliflower for 25 to 30 minutes at 220 °C / 425 °F, turning once halfway through, until tender and deeply browned around the edges.

3. 3

   Meanwhile, pat the chicken thighs dry and season them with the remaining salt, the remaining black pepper, the dried oregano, and the remaining smoked paprika.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the chicken for 4 to 5 minutes per side until golden. If your skillet is not oven-safe, transfer to a baking dish to finish cooking.

5. 5

   Add 1 tablespoon butter, 4 minced garlic cloves, the lemon zest, and the red pepper flakes to the skillet. Cook for 30 seconds, stirring, until fragrant without browning the garlic.

6. 6

   Pour in the chicken broth and 2 tablespoons lemon juice, scraping up the browned bits from the bottom. Transfer the skillet to the oven and cook the chicken for 8 to 10 minutes at 200 °C / 400 °F, or until fully cooked through.

7. 7

   Remove the chicken from the oven and spoon the pan sauce over it. Let it rest for 5 minutes so the juices can redistribute.

8. 8

   In another skillet, heat the remaining 1/2 tablespoon olive oil with the remaining 1 tablespoon butter over medium heat. Add the 2 sliced garlic cloves and the Swiss chard stems; cook for 2 minutes.

9. 9

   Add the Swiss chard leaves and sauté for 3 to 4 minutes until wilted. Adjust with a pinch of salt and black pepper to taste.

10. 10

    Serve the roasted cauliflower as the base, place the chicken thighs on top or alongside, and finish with the lemon-oregano pan glaze. Sprinkle with fresh parsley before serving.