Orange-Glazed Chicken Thighs with Roasted Parmesan Cauliflower

Directions

1. Preheat the oven to 450°F. Toss the cauliflower florets with half of the minced garlic, lemon juice, a splash of oil, salt, and pepper, then spread them on a sheet pan.
2. Roast the cauliflower for 15–20 minutes until tender and browned on the bottom.
3. Heat a stainless skillet over medium-high heat and add a thin coating of oil.
4. Brown the chicken thighs in the skillet, about 2–3 minutes per side.
5. Juice half of one orange and set the juice aside; cut the other half into wedges.
6. In a small bowl, whisk together honey, balsamic vinegar, the remaining garlic, and the orange juice.
7. Pour the sauce over the chicken, add the orange wedges, and cook 4–5 minutes until the sauce thickens and the chicken is nicely coated, turning once or twice.
8. Grate Parmesan to about 1/8 cup and set aside.
9. Remove the cauliflower from the oven and toss with the Parmesan to coat evenly.
10. To serve, place the chicken with its sauce, the orange wedges, and the Parmesan-topped cauliflower on plates.