Chicken cauliflower Parmesan

I use boneless skinless ones

• 8 skin-on bone-in chicken thighs
• ¾ pound baby round red or round white potatoes, halved
• 1 cauliflower, broken into good-sized florets
• 2 onions, cut into wedges
• 8 sprigs of thyme (or more, to taste)
• ¼ cup extra virgin olive oil (or more, to taste)
• Sea salt flakes and pepper
• ⅓ cup Parmesan cheese, finely grated

I place the chicken in the middle of a 13 by 9 inch glass pan. I place the cauliflower on one side and the potatoes on the other. I actually use less of the cauliflower because I can't fit it all in the pan. I use 1 good sized onion and actually chop it up and sprinkle it all over. I spray everything with olive oil, sprinkle with salt and Parmesan and thyme (fresh or dry--whatever I have on hand) and cook it at 400 F for 45 minutes until everything is done to my liking. You want the cauliflower to brown some.  About 30 minutes into the cooking I sometimes move the veggies around a bit. So delicious.

If you want more of the veggies or more of the chicken then you need a bigger pan or two pans. 

Here are more detailed suggestions at this link: https://kitchenonfourth.com/parmesan-roast-chicken-with-cauliflower-thyme/