Welcome to the very first post on Perfect for Supper! I was in search of an outlet for all of the meals I cook on the weekend and one thing lead to another, and the blog was born.
A little-known secret: I actually have seven food allergies and these recipes are my way of falling back in love with food, in a way. It’s definitely not easy to cook for yourself when 90% of ingredients aren’t an option, but when there’s a will – and a brand new cast iron skillet! – there’s a way.
Chicken thighs are one of my favorite meats to cook with – they’re inexpensive but more flavorful and juicier than chicken breasts. My secret: I sear both sides of the thighs in my cast iron skillet with a mixture of butter and olive oil before they go on the roasting pan and get seasoned. This gives them a gorgeous golden brown crust that the oven just can’t do.
And what better to go with roasted chicken thighs than roasted artichokes and riced cauliflower? Cauliflower is a fabulous alternative to rice – as someone who’s been gluten-free for several years now, it’s important to keep the rice in my diet as low as possible since rice has a naturally-higher level of arsenic – so keep a close eye on the ingredients that go into your gluten-free meals to keep them as healthy and clean as possible. All that’s needed is to throw some chopped cauliflower in the food processor with a little basil pesto and in seconds, you have a tasty alternative side dish.
Keep a close eye on the ingredients that go into your gluten-free meals to keep them as healthy and clean as possible.
This meal is a great option for dinner or if you’re like me and meal prep your lunches for the week. I’m a graduate student as well as working full-time so the more I can “prep” my life, the better! I served this up with some roasted green beans and cantaloupe for a well-rounded lunch that’s both healthy and satisfies a little of those mid-day sugar cravings!
Roasted Chicken Thighs and Artichokes with Pesto Riced Cauliflower
- 1 lb skinless, boneless chicken thighs
- 10-14oz jar artichoke hearts
- 1 tablespoon butter
- 5 tablespoons olive oil
- 1/4 cup grated parmigiano-reggiano
- 3 tablespoons dried oregano
- 2 cups riced cauliflower
- 2 tablespoons basil pesto
- Salt & pepper
- Heat oven to 400 degrees and grease a roasting pan lined with foil and sprayed with canola oil.
- Heat one tablespoon of canola oil and one tablespoon of butter in a cast iron skillet. Keep heat on medium low.
- Add thighs one by one to pan, do not overcrowd. Be careful, thighs tend to splatter oil heavily when fried.
- Fry chicken pieces for about one minute each side, or until slightly golden brown. Transfer to baking sheet.
- Spread marinated artichoke hearts around chicken thighs on pan.
- Sprinkle salt, pepper, parmigiano reggiano and dried oregano on top of thighs and artichokes. Bake in oven for 20-22 minutes (or until chicken has reached 165 degrees)
- Once thighs come out of the oven, allow to rest underneath foil. While chicken is resting, heat up one tablspoon of olive oil in a sauce pan on medium-low heat.
- Finely chop cauliflower in a food processor. Transfer to saucepan and cook until lightly-heated. Transfer to serving bowl, stir in two tablespoons of pesto.
- Plate with riced cauliflower with chicken thighs and top with roasted artichokes.
I highly recommend roasted artichokes – they bring a warm, tangy flavor to the roasted chicken thighs but if you aren’t a fan, you can substitute with green beans or potato slices. Just be sure if you use a starchy vegetable to pat it dry before tossing it with a little olive oil to roast.