Baked Chicken Thighs with Roasted Cauliflower and Brown Rice

Ingredients

• Skinless chicken thighs 5 oz
• Cauliflower florets 1 cup
• Brown rice 1/2 cup cooked
• Olive oil 1 tsp
• Garlic powder to taste
• Paprika to taste
• Salt to taste
• Black pepper to taste

Method

1. Preheat the oven. Set your oven to 425°F (220°C) to preheat while you prepare the ingredients. This high temperature helps to get the chicken skinless thighs nicely browned and the cauliflower roasted to perfection.
   Tip: Make sure the oven is fully preheated before baking for even cooking.
2. Prepare the cauliflower. Place the 1 cup (100g) of cauliflower florets in a mixing bowl. Drizzle with half the olive oil (about 1/2 tsp), then sprinkle with a pinch of salt, pepper, and a little paprika. Toss well to coat evenly.
   Tip: Cut cauliflower into similar-sized florets for even roasting.
3. Season the chicken thighs. Pat the chicken thighs dry with paper towels. Rub them with the remaining 1/2 tsp olive oil. Sprinkle garlic powder, paprika, salt, and pepper evenly on both sides of the chicken thighs to taste.
   Tip: Drying the chicken helps the seasoning stick and promotes better browning.
4. Arrange on baking sheet. Line a baking sheet with parchment paper or lightly grease it. Place the seasoned chicken thighs on one side of the sheet and spread the cauliflower florets on the other side in a single layer to ensure even roasting.
   Tip: Avoid overcrowding the pan to allow hot air to circulate.
5. Bake chicken and cauliflower. Put the baking sheet in the preheated oven and bake for 30–35 minutes. Halfway through (around 15 minutes), flip the chicken thighs and toss the cauliflower florets to promote even cooking and browning.
   Tip: Use a meat thermometer to check chicken is cooked to 165°F (74°C) internally.
6. Heat the brown rice. While the chicken and cauliflower roast, warm the 1/2 cup cooked brown rice. You can microwave it covered for 1-2 minutes or heat it in a small saucepan with a splash of water over medium heat until hot.
   Tip: Fluff the rice with a fork before serving to separate the grains.
7. Plate and serve. Once the chicken is cooked through and the cauliflower is tender and golden, remove them from the oven. Arrange the chicken thighs, roasted cauliflower, and warm brown rice on a plate. Optionally, sprinkle a little extra paprika or fresh herbs for garnish.
   Tip: Let the chicken rest for a few minutes before serving to keep it juicy.

Pro tips

• For extra flavor, marinate the chicken thighs in olive oil, garlic powder, paprika, salt, and pepper for 30 minutes before cooking.
• Use a meat thermometer to ensure perfect doneness without overcooking.