Keto Chicken Thighs in Parmesan Rosemary Olive Sauce with Roasted Cauliflower

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. On a sheet pan, toss the cauliflower with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the sweet paprika, and half of the minced garlic. Spread in a single layer.

2. 2

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

3. 3

   Meanwhile, pat the chicken thighs dry and season them with the remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and half of the chopped rosemary.

4. 4

   Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Sear the chicken thighs for 4 to 5 minutes per side until well browned and cooked through. Transfer to a plate and keep warm.

5. 5

   Reduce the heat to medium. In the same skillet add the remaining 1 tablespoon butter, the rest of the minced garlic, the rest of the rosemary, and the red pepper flakes. Cook for 30 seconds, stirring, until fragrant.

6. 6

   Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Cook for 2 minutes to reduce slightly.

7. 7

   Add the heavy cream, green olives, and lemon zest. Simmer over medium-low heat for 2 to 3 minutes until the sauce begins to thicken.

8. 8

   Stir in 50 g of the grated Parmesan until smooth. Return the chicken to the skillet and cook for 3 to 4 minutes more, spooning the sauce over the top so the chicken absorbs the flavor.

9. 9

   Remove the cauliflower from the oven and toss it with the remaining 20 g Parmesan while still hot.

10. 10

    Serve the chicken thighs with plenty of Parmesan rosemary olive sauce alongside the roasted cauliflower. Finish with the chopped fresh parsley.