Chicken Thighs, Roasted, Cajun

Ingredients

• 1 tablespoon vegetable oil
• 2 lbs (about 6 to 8 thighs) boneless, skinless chicken thighs

FOR THE CAJUN SEASONING

• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon cayenne pepper

FOR THE CAULIFLOWER RICE

• 1/2 tablespoon vegetable oil
• 4 to 5 cups cauliflower rice
• salt and fresh ground pepper to taste

Directions

Preheat oven to 425˚F.

1. Lightly grease a roasting pan with cooking spray and set aside.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
3. In a small mixing bowl combine paprika, garlic powder, onion powder, dried oregano, dried thyme, salt, fresh ground pepper, and cayenne pepper.

Pat dry the chicken thighs with paper towel.

1. Spray the thighs with cooking spray and rub the cajun seasoning all over.
2. Sear thighs in the hot oil for 2 minutes per side, or until just browned.
3. Transfer chicken thighs to previously prepared roasting pan and cook for 25 to 30 minutes, flipping the chicken over in the last 10 minutes of cooking.
4. Chicken thighs are done when internal temperature registers at 165˚F. Use a meat thermometer!
5. In the meantime, stir 1/2 tablespoon vegetable oil to the skillet where you seared the chicken. Heat it up over medium-high heat.
6. Please note: If there’s enough drippings left-over in the skillet, you may not need to add any more vegetable oil.
7. Add the cauliflower rice to the warmed oil and cook for 3 to 4 minutes, or until tender, stirring frequently.
8. Remove thighs from oven and serve with cauliflower rice.