Roasted Chicken with Maple Mustard Sage Glaze over Golden Cauliflower

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place a large sheet pan or wide baking dish inside while it heats to help the cauliflower brown better.

2. 2

   In a large bowl, toss the cauliflower with 30 ml (2 tbsp) olive oil, the chopped garlic, lemon zest, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the sweet paprika until evenly coated.

3. 3

   Carefully remove the hot pan from the oven, spread the cauliflower in a single layer, and roast for 15 minutes at 220 °C / 425 °F.

4. 4

   Meanwhile, pat the chicken thighs dry and season them with the remaining salt and remaining pepper. In a small bowl, stir together the maple syrup, Dijon mustard, chopped sage, grated garlic, lemon juice, and the remaining 15 ml (1 tbsp) olive oil.

5. 5

   Remove the pan from the oven, push the cauliflower toward the edges, and pour the chicken broth into the center of the pan. Arrange the chicken thighs skin-side up on the pan, over or between the cauliflower, and brush them with about half of the glaze.

6. 6

   Return the pan to the oven and roast for 15 more minutes at 220 °C / 425 °F. Then open the oven, brush the chicken with the remaining glaze, and continue cooking for 5 to 10 additional minutes, until the skin is deeply golden and the chicken is cooked through.

7. 7

   Check that the thickest part of the chicken reaches at least 74 °C / 165 °F. If you want more color, switch to the broiler for 1 to 2 minutes, watching closely so the glaze does not burn.

8. 8

   Let the chicken rest for 5 minutes out of the oven. Finish with fresh parsley over the chicken and cauliflower, and serve with the pan juices spooned on top.