Pan-Seared Golden Chicken Thighs

Method

1. 1

   Step 1. Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels.

2. 2

   Step 2. Season both sides with BBQ spice, 1 tsp kosher salt, and black pepper. Let sit at room temperature while preparing the vegetables.

3. 3

   Step 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. 4

   Step 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. 5

   Step 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. 6

   Step 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.