This Parmesan Roast Chicken with Cauliflower and Thyme recipe makes a really simple, and remarkably delicious, family meal. If you want something more melting and gooey on top, replace some of the Parmesan with Gruyère cheese.
- 8 skin-on-bone-in chicken thighs
- 350g (12oz) baby waxy potatoes, halved
- 1 cauliflower, broken into good-sized florets
- 2 onions, cut into wedges
- 8 sprigs of thyme
- 4 tbsp extra virgin olive oil
- sea salt flakes and pepper
- 30g (1oz) Parmesan cheese, finely grated
- Preheat the oven to 200°C/400°F/gas mark 6.
- Put the chicken, potatoes, cauliflower and onions into a roasting tin in which everything can lie in a single layer, or the chicken and vegetables will sweat instead of roasting. Tear in the thyme, pour in the oil and season. Toss everything around with your hands, finishing with the chicken skin side up. Sprinkle sea salt flakes on the chicken, to help the skin to crisp up.
- Roast, tossing occasionally – you have to ensure that the cauliflower gets golden all over, not just on one side – for 35 minutes. Sprinkle with the Parmesan cheese, toss to combine and roast for another 10 minutes. The chicken and potatoes should be cooked through, the onions slightly scorched at the tips, and the surface of everything golden.
Recipe notes by Diana Henry
This came about because I had a craving for roast chicken with cauliflower cheese one night, but was too lazy to make it. The whole family fell for it and it has since become a staple. You could use a mixture of cheeses - half Gruyère to replace some of the Parmesan, for example - if you want something more melting and gooey on top.
About this recipe
This Parmesan Roast Chicken with Cauliflower and Thyme recipe is from SIMPLE: effortless food, big flavours. A cookbook by Diana Henry.