Aromatic Chicken Thighs with Roasted Cauliflower and Brussels Sprouts

1. Preheat Oven

Preheat your oven to 450°F.

2. Prepare Marinade

In a small bowl, stir together the melted butter, minced garlic, 0.75 teaspoons of salt, 0.5 teaspoons of black pepper, cumin, coriander, paprika, and cayenne pepper.

3. Marinate Chicken

Brush the chicken thighs generously with the prepared marinade, ensuring each piece is evenly coated. Set aside.

4. Prepare Vegetables

In a large bowl, combine the cauliflower florets, quartered Brussels sprouts, and bacon pieces. Drizzle with avocado oil and sprinkle with the remaining 0.75 teaspoons of salt and 0.5 teaspoons of black pepper. Toss well to coat.

5. Arrange on Baking Sheet

Spread the seasoned vegetables evenly on a rimmed baking sheet. Place the marinated chicken thighs on top, skin-side up.

6. Bake

Bake in the preheated oven for 35 to 40 minutes until the chicken reaches an internal temperature of 165°F.

7. Broil for Crispiness

For extra crispy skin, switch the oven to broil and cook for an additional 2 to 4 minutes, ensuring the oven rack is in the second-highest position.

8. Serve

Remove from the oven and let rest for a minute before serving.