Heat oven to 450 degrees. Make a knife slit on each side of the thigh bones. Salt and pepper the chicken thighs then heat a skillet without oil and sauté the chicken, skin side down, for 4 minutes, then turn and sauté on the other side for 4 more minutes. Heat cookie sheet in the hot oven. Spread cauliflower florets on and around chicken pieces then spread the chicken and cauliflower on the hot cookie sheet, keeping the skillet heated, and put back into the oven for 15 minutes. Remove cookie sheet from the oven and put roasted chicken and cauliflower back into warm skillet. Sprinkle with Sherry
vinegar and capers, then sprinkle with chopped parsley. Serve!
From: Martha Stuart's Sara Carey e-mail videos, 3/25/14
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (437g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 160 (50%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 4g|
|Cholesterol 95.8mg||29 %|
|Sodium 600.7mg||21 %|
|Potassium 1181.8mg||31 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 8.6g|
|Protein 25.9g||37 %|
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Calories per serving: 322
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