Ingredients
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Equipment
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1 large rimmed baking sheet
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Ingredients
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1 head (medium) Cauliflower, cut into 1-inch florets
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226.8 grams Brussels sprouts, quartered
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4 slices Thick-cut bacon, cut into 1-inch pieces
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2 TBSP Avocado oil
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Salt and pepper
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6 pieces (medium) Chicken thighs, bone-in, skin-on
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2 TBSP Butter or additional oil, melted
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2 cloves Garlic, minced
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3/4 tsp Ground cumin
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1/2 tsp Paprika
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1/2 tsp Ground Coriander
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1/8 tsp Cayenne Pepper
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Website Link
Directions
Steps
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1
Done
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InstructionsPreheat the oven to 450°F. |
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2
Done
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Spread the cauliflower, sprouts, and bacon out on a large rimmed baking sheet. Drizzle with oil and season with salt and pepper. Toss to coat well and spread out into a single layer on the pan. |
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3
Done
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In a small bowl, stir together the melted butter, garlic, cumin, paprika, coriander, cayenne and additional salt and pepper. |
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4
Done
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Nestle the chicken thighs into the vegetables. Brush the tops of the thighs with the spice mixture. |
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5
Done
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Bake 30 to 35 minutes, until the center of the chicken thighs registers 165°F on an instant read thermometer. |
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6
Done
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Turn on the broiler and set the pan on the second highest rack of the oven. Broil 1 to 3 minutes to brown the chicken. |
