Chicken · 35 min
Orange-Glazed Chicken Thighs with Roasted Parmesan Cauliflower
- 35 min
- 2–6 servings
- 576 kcal / serving
Juicy pan-seared chicken thighs glazed with a citrus, honey sauce, paired with roasted Parmesan cauliflower for a bright weeknight meal. The crisp-tender cauliflower and glossy chicken come together quickly for a balanced plate.
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Ingredients
- 1 medium headcauliflower
- 1 lbchicken thighs, boneless skinless
- 3 clovesgarlic
- ½lemon
- 1orange
- ½ ozParmesan cheese
- oranges
- lemons
From the pantry: balsamic vinegar, black pepper, extra virgin olive oil, honey, salt, virgin coconut oil
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · cutting board · garlic press (optional) · measuring spoons · mixing bowls · spatula · stainless steel skillet · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs · cauliflower
More dinner ideas: easy dinners · dinners for two
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Produce
- 1 medium headcauliflower
- 3 clovesgarlic
- ½lemon
- 1orange
- oranges
- lemons
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Dairy, eggs & chilled
- ½ ozParmesan cheese
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cauliflower | 1 medium head | 2 medium heads | 3 medium heads |
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| garlic | 3 cloves | 6 cloves | 9 cloves |
| lemon | ½ | 1 | 1 ½ |
| orange | 1 | ||
| Parmesan cheese | ½ oz | 1 oz | 1 ½ oz |
| oranges | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 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.
- Roast the cauliflower for 15–20 minutes until tender and browned on the bottom.
- Heat a stainless skillet over medium-high heat and add a thin coating of oil.
- Brown the chicken thighs in the skillet, about 2–3 minutes per side.
- Juice half of one orange and set the juice aside; cut the other half into wedges.
- In a small bowl, whisk together honey, balsamic vinegar, the remaining garlic, and the orange juice.
- 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.
- Grate Parmesan to about 1/8 cup and set aside.
- Remove the cauliflower from the oven and toss with the Parmesan to coat evenly.
- To serve, place the chicken with its sauce, the orange wedges, and the Parmesan-topped cauliflower on plates.
Two tips
- Prep tip: chop or mince garlic ahead and store in the fridge for quick assembly.
- Serving idea: swap orange wedges for lemon slices or a squeeze of lemon juice for a different citrus note.
Nutrition per serving
- Calories
- 576 kcal
- Protein
- 54 g
- Carbs
- 35 g
- Fat
- 26 g
- Fiber
- 8 g
- Sodium
- 307 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.