On the menu this week~
I have to be a little creative since we are working around boxes.
I left a few things out in the kitchen so we wouldn't be living on fast food for 2 weeks
but it does take some creativity.
I came across this recipe that looks fairly easy
and delish! I hope the kids go for the cauliflower~
Maybe I will throw in a baked potato for back-up. :)
2 tablespoons olive oil
4 bone-in, skin-on chicken thighs
1 head cauliflower (about 1 pound), cut into large florets
1/4 cup parsley leaves, chopped
1 tablespoon capers
2 tablespoons sherry vinegar
Preheat oven to 450 degrees.
Heat 2 tablespoons olive oil in a large skillet over medium-high.
Season chicken with coarse salt and ground pepper.
Add chicken skin side down, cook until browned, 5 to 7 minutes.
Turn right side up and cook until browned, about 3 minutes.
Add cauliflower, season with salt and pepper and turn to coat.
Transfer to oven and cook until chicken is cooked, about 15 minutes.
Transfer chicken to a plate and tent with foil to keep warm.
Return cauliflower to oven and continue to cook until just tender, about 5 minutes more. Remove from oven and stir in capers, parsley and vinegar.
Serve chicken with cauliflower.