Baked Herb-Crusted Chicken Thighs with Roasted Cauliflower

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs coated in a fragrant herb crust bake alongside tender roasted cauliflower for a satisfying keto-friendly dinner. This Mediterranean-inspired keto recipe (low carb, gluten free), ready in about 55 minutes, pairs bone-in chicken thighs, cauliflower florets, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 Mediterranean cuisine 480 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in chicken thighs
4 cups cauliflower florets
5 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp paprika
1 1/2 tsp salt
1 tsp black pepper
2 tbsp chopped fresh parsley

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 4 cups cauliflower florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread on a baking sheet in a single layer.
Step 2: In a separate bowl, combine 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper to create an herb paste.
Step 3: Pat dry 6 bone-in chicken thighs and rub the herb paste evenly over all sides. Place chicken thighs on the baking sheet with cauliflower, skin side up.
Step 4: Roast chicken and cauliflower together in the preheated oven for 35-40 minutes until chicken skin is crispy and internal temperature reaches 165°F, and cauliflower is golden and tender.
Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over chicken and cauliflower before serving.