Rating: 4 stars
98 Ratings
  • 5 star values: 48
  • 4 star values: 24
  • 3 star values: 19
  • 2 star values: 4
  • 1 star values: 3

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Credit: Con Poulos

Recipe Summary

hands-on:
20 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper. Working in batches, cook the chicken skin-side down until crisp and golden, 6 to 7 minutes. Transfer to a plate; reserve the skillet.

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  • Pour off all but 2 tablespoons of the drippings from the skillet. Add the cauliflower, chilies, and ¼ teaspoon each salt and black pepper; toss to coat. Nestle the chicken skin-side up in the cauliflower, transfer to oven, and roast until the cauliflower is tender and the chicken is cooked through, 20 to 22 minutes.

  • Add the lime juice and cilantro to the skillet and toss to combine. Serve with the lime wedges.

Nutrition Facts

421 calories; fat 27g; saturated fat 7g; cholesterol 140mg; sodium 508mg; protein 39g; carbohydrates 4g; sugars 2g; fiber 2g; iron 2mg; calcium 36mg.
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