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Dinner Tonight: Roasted Chicken Thighs and Cauliflower

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Roasted Chicken Thighs and Cauliflower with Capers

I saw this simple one-dish dinner on the PBS show Everyday Food recently and it looked so good, I reached for my notepad and scribbled down the basic instructions.  Of course when I went to look for my notes this afternoon so that I could recreate it for dinner tonight, the notepad was nowhere to be found.  And that’s the story of my life.

Luckily, I found the recipe online and dinner was saved.  If you’re looking for an inexpensive, easy dinner that can be on the table in about 30 minutes, give this one a try!

Roasted Chicken Thighs and Cauliflower from Everyday Food on PBS

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  3. Snippets of Thyme says

    I just made a delicious chicken dish this weekend as well that I posted yesterday. Yours looks delicious. Cauliflower is a favorite of everyone in my family. I am having run sharing my rhubarb recipe I discovered in Martha Stewart Living this April. I was one of my surprise favorite desserts! Here is it for you to take a peek: “Poached Rhubarb with Elderflower Sabayon”. First, I learned that rhubarb is scarce in the South. When I saw some, I latched on to it. Second, poaching the rhubarb didn’t look like much, and I got a little skeptical. Third, in conclusion, this was one of my best desserts ever. The look mysterious but the subtle, sweet, tangy flavors were divine. I snatched more hard-to-find rhubarb and made a “rhubarb mostarda” to go with my grilled pork chops this past weekend. Savory this time but none the less delicious; perfect pairing with pork. Here is the “Poached Rhubarb with Elderflower Sabayon”… http://rileymadel.blogspot.com/2011/04/poached-rhubarb-with-saboyan-cream.html
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  5. Monique says

    I wwas thrilled to se this pop up this morning, knowing that chicken and cauliflower were what I had to work with for supper tonight! It was an excellent and unusual combination for me and went down very well at the dinner table :) I varied it slightly, roasting the chicken for longer before adding the cauli, and adding potato and white wine to the mix. Thanks for the inspiration!
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