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Crispy Chicken Skin Technique with Roasted Curried Cauliflower

Crispy Chicken Thighs with Roasted Curry Cauliflower

Steven Pennington
Tips on how to create crispy chicken skin
5 from 2 votes
Prep Time 10 mins
Cook Time 12 mins
Cauliflower Cook Time 25 mins
Total Time 47 mins
Course Lunch, Main Course
Cuisine Mediterranean

Suggested Equipment

Skillet - Suggest Cast-Iron
Cookie Sheet


  • Chicken Thighs 4 pieces


  • Olive Oil 1 tablespoon
  • Minced Garlic 1 tablespoon
  • Sea Salt 1 ½ teaspoon
  • Black Pepper ½ teaspoon
  • Curry Powder ½ teaspoon

Cauliflower Ingredients

  • Cauliflower 1 head
  • Curry Powder 2 teaspoon
  • Sea Salt 2 teaspoon
  • Olive Oil 2 tablespoon


  • Optional: Place the chicken in a plastic bag with 1 tablespoon of salt and water for a quick wet brine. Adds flavor and moisture. #brining
  • Inspect the chicken pieces for extra fat hanging on and cut it off. Think of shaping the chicken pieces to look nice.
    Place the chicken into a bowl and add all of the ingredients. Stir everything together well. You could use a plastic bag. Set this to the side while we prepare the cauliflower.

Cauliflower Preparation

  • Rinse the cauliflower off under cold water and pat dry
  • Using a large knife, like a Chef knife. Cut the cauliflower in half going all the way through the stem. Start your cut from the top of the cauliflower down through the base/stem.
  • The base of cauliflower has many larger stem pieces. Cut the cauliflower into florets. Bit size pieces will do the job.
  • Season the cauliflower at this point and try to cover most of the cauliflower. You do not need to cover 100%
  • Arrange the cauliflower on the cookie sheet with the flat edges down. This will help create a nice roasted presentation.
    curried cauliflower for crispy chicken
  • Roast @ 375 degress for 25 to 35 minutes

Cooking Crispy Chicken Thighs

  • Starting with a cold cast-iron skillet, add the chicken and turn on your stove's heat to medium heat. Placing the chicken thighs in the pan, try to not overcrowd.
    TIP: When placing each piece of chicken in the pan. Wipe any pieces of garlic off the skin side. This will help ensure no burning of garlic. The garlic did its job flavoring while you prepared the cauliflower and will remain on the non-skin side.
  • The skillet will come up to temperature lowly. You'll start to hear the chicken skin start to sing to you by making a soft frying sound. This is your key to your heat level. You do not want the chicken to be talking too loud. This process is to be done slowly and render out the skin's fat.
  • You'll cook the chicken 70% of the way on the skin side. Once you like the crispiness of the skin, turn the chicken over in the pan then place the skillet into the oven with the cauliflower. @ 375 degrees until cooked.
Keyword Crispy Chicken Skin Techniques’ with Roasted Curry Cauliflower, Crispy Chicken Thighs with Roasted Curry Cauliflower
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