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Baked Paprika Chicken Thigh with Roasted Cauliflower & Tahini Drizzle

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Total Time 35 minutes
Servings: 1
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 large bone-in skin-on chicken thigh, about 220g
  • 2 cups cauliflower florets
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • Salt and pepper to taste
  • 1 tbsp olive oil divided
  • For the tahini drizzle: 1 tbsp tahini 1 tbsp lemon juice, 1–2 tbsp warm water to thin
  • Optional: fresh flat-leaf parsley and a pinch of chili flakes to finish

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a small bowl, mix together the smoked paprika, garlic powder, cumin, salt, and pepper.
  3. Pat the chicken thigh dry and rub the spice mixture all over the skin and underneath it where possible.
  4. Toss the cauliflower florets with half the olive oil, salt, and pepper on the baking sheet.
  5. Place the chicken thigh skin-side up on the same baking sheet alongside the cauliflower.
  6. Drizzle the remaining olive oil over the chicken skin.
  7. Roast for 28–32 minutes until the chicken skin is deeply golden and caramelised, the internal temperature reaches 165°F (74°C), and the cauliflower edges are charred and golden.
  8. While everything roasts, make the tahini drizzle: whisk together the tahini and lemon juice. Add warm water one tablespoon at a time until it reaches a pourable consistency. Season with a pinch of salt.
  9. Rest the chicken for 3 minutes before plating.
  10. Plate the chicken with the roasted cauliflower alongside. Drizzle the tahini sauce generously over both. Finish with fresh parsley and chili flakes if using.

Notes

Bone-in, skin-on chicken thighs are consistently the cheapest and most flavourful chicken cut for oven roasting — the skin caramelises beautifully and the bone keeps the meat moist in a way that boneless thighs cannot match. A head of cauliflower is almost always cheaper per serving than pre-cut florets in a bag. Tahini lasts for months in the fridge and a small jar covers dozens of recipes — it is one of the most versatile and economical sauce ingredients in a healthy cooking pantry.