Oven Roasted Chicken Thighs
with cauliflower mash / wilted chard and orange
We last featured these juicy chicken thighs back in 2015. They are a breeze to make, getting crisp in the pan and then staying juicy and tender while they finish cooking in the oven. The addition of cinnamon and orange in the chard makes it sweet, fresh, and hard to stop eating!
Smarts: Mashed cauliflower is an easy, delicious, and healthy alternative to mashed potatoes.
- Chard, any type - 1 bunch, thinly sliced
- Shallots - 1, finely chopped
- Garlic - 4 cloves, finely chopped
- Thyme, fresh leaves - 1 Tbsp, picked leaves
- Chicken thighs, bone-in & skin on - 4
- Oranges - 1/2, juice and zest of
- Oil, cooking - 1 Tbsp
- Cinnamon, ground - 1/2 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Thyme, fresh leaves - 2 tsp, picked leaves
- Cauliflower - 1 head, chopped into bite-size pieces
- Milk - 1/4 cup
- Butter - 2 Tbsp
- Garlic powder - 2 tsp
Preheat oven to 425F / 218C degrees.
Fill a large pot with salted water and bring to a boil.
Heat a large oven-safe skillet with oil over medium heat. Add chicken skin-side down. Cook until the skin is golden brown, approximately 2-3 minutes. Flip and cook the other side for 2-3 minutes. (Note: Brown in batches if the chicken cannot all fit easily in a single layer. It will not brown properly if the pan is crowded.)
Sprinkle thyme leaves (portion for chicken) onto the chicken skin. Transfer the skillet with the chicken to heated oven and bake for 12 to 15 minutes until chicken is cooked through (internal temperature of 165F / 74C degrees).
While chicken is in the oven, return to boiling water. Add cauliflower florets and boil until tender and easily pierced with a fork, 5 to 7 minutes. Drain cauliflower well and then return it to the pot.
To cauliflower, add milk, butter, garlic powder, and thyme leaves (portion for cauliflower).
Remove chicken from the oven and let rest, covered, for at least 5 minutes.
While chicken is resting, transfer skillet you used to cook it to the stovetop over medium-high heat. (Leave any juices / oil from cooking in the pan - it will help flavor the chard.) Add the shallots, garlic, cinnamon, and red pepper flakes and saute until the shallots are translucent, approximately 3 minutes.
Add the orange juice and then chard leaves. Cook the chard until wilted, 1-2 minutes.
Top the chard with orange zest and serve alongside the mashed cauliflower and chicken thighs. Enjoy!
Chard was overpoweringly cinnamonny. Would have liked to try a redo with a tiniest little pinch instead. Orange flavour was nice. Used potato instead of cauliflower, and potatoes and chicken were delicious.0 Helpful
This was a nice bean soup. Hearty for cold spring.0 Helpful
I did a power greens mix for the chard. Will double next time.0 Helpful
This had a great flavor and worked really well for leftovers. But the amount of soup it made was way less than what I usually get with Cooksmarts soups, and it wasn’t totally filling - the bread was really a must here, which I hadn’t planned on. I’d be happy to see this on the menu again, but possibly with a more substantial side or just a larger portion.0 Helpful
Just wasn't that great. Kids didn't like either of the veggie sides - maybe should have done spinach instead of chard? The chard was odd. Took us a lot more time to make than we'd thought so dinner was a little late. Not really a fan of bone in, skin on chicken. Won't be making this one again.0 Helpful
Way too heavy on the cumin; it overwhelmed all other flavors. This was far better reheated the next day, which leads me to believe more cook time would have allowed the flavors to meld better in the first place. (Not to mention, would have allowed the carrots to cook through!)0 Helpful