I have got another quick and easy dinner recipe for you! Perfectly crisp chicken thighs and cauliflower topped with a fresh and herbaceous Chimichurri sauce. This dinner is low carb, Keto, and full of fresh ingredients that have tons of vitamins, minerals, and antioxidants!

Cajun Chicken and Cauliflower with Chimichurri

Chicken is always a go-to in our house, especially when I am lost on what to make for dinner. I love this recipe because (1) there is a minimal amount of prep work, (2) it is quick and easy to make, (3) it is a cheap dinner. Not to mention, the spicy Cajun seasoning adds the right amount of flavor to the chicken and cauliflower while the Chimichurri adds a bright note.

Looking for other quick dinner recipes? Check out my 20 Minute Garlic Basil Chicken the whole family will love or my low carb and Keto Cheesy Greek Yogurt Chicken Bake.

Ingredients

• Chicken thighs – I use rinsed, skin on, bone in thighs. I also like to trim the skin that is on the underside of the chicken thighs.
• Cauliflower florets – Keeping these larger than normal is key or your cauliflower will be overcooked and mushy.
• Olive oil – Don’t be shy when using the olive oil, it helps your food brown and create a toasty flavor.
• Butter – This is to keep your chicken thighs from drying out; it will melt and coat the chicken thighs as it bakes.
• Cajun seasoning blend – The source of spicy delicious flavor.
• Chimichurri – The fresh bright note needed to elevate the dish.

Toss and Bake! Done in 30 Minutes!

Preheat your oven to 450° F. You may be wondering, why so hot? Well, the higher temperature will cook your chicken and cauliflower fast without drying it out. It also gives everything a crispier texture.

TIP: Do not use parchment paper because the heat is a little too high for it. If you need, spray your baking sheet with nonstick spray or use tin foil.

Place your cauliflower and chicken thighs on your sheet pan. Pour the olive oil over everything and coat evenly. I use my hands but you can do this however you want. Mix together your Cajun/ spices and sprinkle evenly over your olive oil coated chicken and cauliflower. Lastly, place a pat of butter on top of each chicken thigh.

Place it in oven for thirty minutes total (flip your cauliflower halfway through). Remove it from the oven and allow to rest for five minutes.

TIP: If you do not like spice you can use cumin and garlic (it goes great with Chimichurri).

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What is Chimichurri? How Do I Make It?

Chimichurri is an herby and tangy sauce packed with flavor. It has fresh parsley, oregano, garlic, salt, Chili powder, olive oil and red wine vinegar. It is the perfect partner to the spicy chicken and cauliflower. All you do is pulse together the parsley, oregano, garlic, and spices (don’t over do it). Finally stir to combine the oil and vinegar. Spoon the Chimichurri over top of both the chicken and the cauliflower or put on the side as a dipping sauce.

TIP: Cover and place in the refrigerator for two hours so it can meld and develop a deeper flavor. Be sure to stir it prior to spooning over your chicken thighs and cauliflower.

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Can I Use Other Cuts of Chicken?

Other cuts of chicken can be used in this recipe but it does make it a bit tricky. It will affect your baking time and how large you need to cut your cauliflower. Keep in mind, we want everything to bake in the same amount of time as the chicken. Here are some examples:

• Boneless chicken breasts – 20 to 25 minutes. Cauliflower should be cut in smaller bite sized florets.
• Bone in drumsticks – 20 to 25 minutes. Cauliflower should be cut in smaller bite sized florets.
• Bone in chicken breasts – 30 to 40 minutes. Cauliflower should be cut in larger than bite sized florets.
• Bone in chicken leg quarters – 30 to 40 minutes. Cauliflower should be cut in larger than bite sized florets.

TIP: Internal temperature should reach 155°F to 160°F and then allow the chicken to sit and continue to cook until it reaches a final internal temperature of 165°F.

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