Get Perfectly Crisp Chicken Skin with This Easy Tip

"Hello, holiday season! Right now, I bet you're looking for a few simple -- and simply delicious -- meals that will keep you well-fed through these next few festive weeks. Today's recipe for roasted chicken thighs with cauliflower and parsley is not only an incredibly comforting meal, it's an easy one to whip up -- it has just five ingredients! And while this recipe creates wonderfully crispy chicken skin, it's the gently browned and richly flavored roasted cauliflower that's completely irresistible. Bon appetit!"

-Everyday Food's Sarah Carey

Related: Quick, One-Pot Meal Ideas To Feed the Whole Family

Chicken with Cauliflower and Parsley

4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
Coarse salt and ground pepper
1 head cauliflower (about 1 pound), cut into large florets
1/4 cup fresh parsley leaves, chopped
2 tablespoons sherry vinegar
1 tablespoon capers, rinsed

Related: 20 Classic Comfort Food Recipes from Martha Stewart

1. Preheat oven to 450 degrees. Heat a large ovenproof skillet over medium-high. Season chicken with coarse salt and ground pepper. Cook chicken, skin side down, until skin is browned, 5 to 7 minutes. Flip chicken and cook until browned, about 3 minutes.

2. Place cauliflower around chicken, turning to coat in pan juices; season with salt and pepper. Transfer skillet to oven and roast until chicken is cooked through and cauliflower is tender, about 20 minutes. Remove from oven and stir in parsley, vinegar, and capers.

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