One-Skillet Roasted Sesame Chicken Thighs & Roasted Cauliflower with Capers and Parmesan

Are you ready to be blessed by the food Gods?

This one-skillet chicken recipe is tangy and sweet, with a hint of spicy goodness that will amaze you and your family. You won’t believe how juicy and tender this meat turns out. It is impossible to overcook this recipe.

I combined two dishes into one easy two-part recipe, so you can provide your guest with one complete meal or break it up into your weekly food prep. The roasted cauliflower goes perfectly with the chicken.

This is a keto-friendly, low-carb, gluten-free recipe. To make this a Healthish; I decided to use skinless & boneless chicken thighs.

Remember, I cook it, I eat it, so I know you’ll love it!

Chicken Ingredients

6 boneless - skinless chicken thighs (about 2 pounds total)

Kosher salt

2 tablespoons sesame oil, preferably toasted, divided

1 pound baby carrots (16 oz bag)

2 tablespoons soy sauce

2 tablespoons Sriracha

2 tablespoons unseasoned rice vinegar

1 tablespoon Splenda Brown sugar or honey

1 tablespoon of ground ginger

3 scallions

Toasted sesame seeds (for serving)

Cauliflower Ingredients

1 large head of cauliflower (about 2½ pounds)

5 tablespoons extra-virgin olive oil, divided

Kosher salt freshly ground black pepper

1 ounce Parmesan

2 tablespoons capers, drained, divided

1 lemon

Chicken Direction

Preheat oven to 425°. Heat a large dry skillet, preferably cast iron, over medium-low.

Pat 6 chicken thighs dry with paper towels and season all over with salt. Rub only skin side of thighs with 1 Tbsp. oil.

Transfer thighs skin side down to skillet and cook until enough fat is rendered to cover the bottom of the skillet, about 5 minutes.

Once the skin starts to brown, increase heat to medium. Rotate skillet to encourage even browning. Carefully lift up thighs to allow hot fat to run underneath. If thighs are stubborn and don’t want to release, let them go a bit longer.

Cook thighs, until they are not transparent all around the edges and skin, are deep golden brown, 10–12 minutes total. Transfer the skin side up to a plate.

Pour off all but about 2 Tbsp. fat from skillet (you just want enough left to form a thin layer) and heat over medium-high. Note: with boneless chicken you will have less grease aka fat, so you can most likely keep it all.

Add carrots and try to arrange so all are side by side in a single layer in direct contact with the skillet. Cook, undisturbed, until lightly charred on the first side, about 5 minutes. Turn carrots using a spatula so charred side is facing up, then season lightly with salt.

Cook carrots on the opposite side until lightly charred, about 2 minutes.

Turn off stove and transfer skillet to oven. Roast until a toothpick, or skewer easily pierces the surface of the carrot but encounters resistance in the center, 8–10 minutes.

While carrots are roasting, stir 2 Tbsp. soy sauce, 2 Tbsp. Sriracha, 1 Tbsp. rice vinegar, 1 Tbsp. Splenda brown sugar (with 2 tablespoons of water), 1 Tbsp. ground ginger and remaining 1 Tbsp. oil in a small bowl.

Carefully remove the skillet from the oven (the handle will be hot!) and place on the stove. Arrange thighs over carrots and drizzle sauce over. Return to oven and roast until chicken thighs are cooked through (an instant-read thermometer inserted into the thickest part near the bone will register 165°), juices run clear, the sauce is caramelized on chicken skin, and carrots are tender all the way through, 12–18 minutes.

Remove from oven and let rest 10 minutes.

While skillet is resting, thinly slice 3 scallions. Top with scallions and sesame seeds.

Cauliflower Direction

Arrange a rack in the lowest position of the oven; preheat to 450°.

Place 1 head of cauliflower on a cutting board and snap off green outer leaves. Use a knife to shave off the end of the stem to create a flat surface on which the cauliflower can stand upright.

Starting from one end, cut the entire head of cauliflower into ½" slices, letting the pieces fall where they may. The pieces connected to the root will remain intact in planks.

Transfer cauliflower to a rimmed baking sheet and drizzle with 3 Tbsp. oil. Season with salt and pepper and toss with your hands to make sure pieces are evenly coated, then arrange so they’re resting on a flat cut surface.

Roast cauliflower on bottom rack until pieces are browned around the edges and undersides are deeply browned all over, 25–30 minutes.

While cauliflower is roasting, grate 1 oz. Parmesan on the large holes of a box grater. Set aside about half for garnishing.

Coarsely chop 1 Tbsp. capers, then toss all capers in a small bowl with the remaining 2 Tbsp. oil. Cut 1 lemon in half and squeeze in the juice.

When cauliflower is ready on the first side, remove the baking sheet from the oven and place it on a work surface. Using a spatula, turn pieces over so browned sides are facing up. Sprinkle Parm over cauliflower, but leave some for garnish.

Return sheet to oven and continue to roast until the second side of cauliflower is browned and Parm is toasty smelling and browned, 10–12 minutes.

Let cool a few minutes, then transfer cauliflower to a plate with a spatula and drizzle lemon-caper dressing over.

Season with a bit more salt and pepper, then top with reserved Parmesan.

Plate or food-prep the meal by measure equal portions. Enjoy!