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Pork Recipes
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1 large rimmed baking sheet
Ingredients
1 medium head cauliflower cut into 1-inch florets
½ pound Brussels sprouts quartered (you could use Broccoli instead)
4 slices thick-cut bacon cut into 1-inch pieces
2 tablespoons avocado oil
Salt and pepper
6 medium chicken thighs bone-in, skin-on
2 tablespoons butter or additional oil melted
2 cloves garlic minced
¾ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon ground coriander
⅛ teaspoon cayenne pepper
Pan Thigh Recipe
Preheat the oven to 450°F.
Spread the cauliflower, sprouts, and bacon out on a large rimmed baking sheet.
Drizzle with oil and season with salt and pepper. Toss to coat well and spread out into a single layer on the pan.
In a small bowl, stir together the melted butter, garlic, cumin, paprika, coriander, cayenne and additional salt and pepper.
Nestle the chicken thighs into the vegetables.
Brush the tops of the thighs with the spice mixture.
Bake 30 to 35 minutes, until the center of the chicken thighs registers 165°F on an instant read thermometer.
Turn on the broiler and set the pan on the second highest rack of the oven. Broil 1 to 3 minutes to brown the chicken.
I will be using Broccoli next time for a different flavor and I will also be keeping it under the broiler for a minute or two longer than in these photos.
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