# Pan-Seared Golden Chicken Thighs

American recipe from Chef Jason McKinney, about an hour, serves about 3.

Pat the thighs dry — I mean really dry — then season generously on both sides.

- Total time: about an hour (estimated)
- Hands-on: about 25 minutes
- Serves: about 3
- Level: Easy
- Cuisine: American

## Ingredients

- 6 bone-in, skin-on chicken thighs
- 2 tbsp BBQ Rub Sweet & Smoky
- ½ tsp black pepper
- 1 medium-head cauliflower
- 1 medium purple onion
- olive oil
- 1 tbsp Lemon Pepper Bright & Zesty Seasoning
- 1 cup plain whole-milk Greek yogurt
- 1 small garlic clove
- 1 tbsp lemon juice
- ½ tsp kosher salt
- ¼ cup chopped fresh cilantro (or parsley)
- 2 tbsp chopped fresh dill
- 1 lemon, cut into wedges (for serving)

## Method

1. Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels.
2. Season both sides with BBQ spice, 1 tsp kosher salt, and black pepper. Let sit at room temperature while preparing the vegetables.
3. Cut the cauliflower into bite-sized florets and slice the purple onion thinly. In a large bowl, toss the cauliflower and sliced purple onion with olive oil, lemon pepper, and a pinch of salt.
4. Stir together the yogurt, garlic, lemon juice, salt, cilantro, dill, and olive oil in a small bowl. Adjust seasoning to taste. Spread the prepared vegetables evenly on a large sheet pan and bake for 15 minutes.
5. Meanwhile, heat a few tablespoons of olive oil in a frying pan. Sear the chicken on both sides until the skin is golden and crispy (about 3–4 minutes). Set aside. After 15 minutes, toss the veggies and nestle the chicken thighs skin-side up among them.
6. Roast for 20 to 25 minutes or until the chicken’s internal temperature reaches 175°F (80°C). The veggies should be tender and caramelized. Transfer the roasted chicken and vegetables to serving plates. Spoon the herby yogurt on the side or drizzle over the top. Serve immediately with fresh cilantro and lemon wedges on the side.

## Tools

- Sheet Pan
Mixing bowl
- Frying pan or Cast-Iron Skillet
- Wooden spoon
- Cutting board
- knife
- Measuring cup
- Whisk
- Paper towels
- Tong

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/chicken-thighs-with-roasted-cauliflower
By Chef Jason McKinney. Free to cook; please link the page when you share it.