Crispy-Skinned Chicken Thighs with Creme Fraiche Pan Sauce, Roasted Cauliflower, and Parsley Orzo

Preheat your oven to 425°F (220°C). Prepare the cauliflower by removing the outer leaves and cutting the head into bite-sized florets. Wash and pat the florets dry thoroughly.

On a large rimmed baking sheet, toss the cauliflower florets with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Spread them in a single layer and roast for 25-30 minutes until edges are charred and tender.

While cauliflower roasts, pat the 4 chicken thighs very dry with paper towels. Season both sides generously with salt and pepper. Mince the 2 shallots, smash and mince the 3 garlic cloves, and finely chop the parsley leaves to yield about 0.25 cup.

Place a large oven-safe stainless steel or cast-iron skillet over medium-high heat with 1 tablespoon of olive oil. Once shimmering, place chicken thighs skin-side down. Do not move them for 8-10 minutes, allowing the fat to render and the skin to become deep golden brown and crispy.

Flip the chicken thighs. Transfer the skillet to the oven (alongside the cauliflower) and roast for 12-15 minutes until the internal temperature reaches 165°F (74°C).

Bring a medium pot of water to a boil with 1 tablespoon of salt. Add 1.5 cups of uncooked orzo and cook for 8-9 minutes until al dente. Drain the orzo and return it to the pot. Stir in 1 tablespoon of unsalted butter, the zest of 1 lemon, and the 0.25 cup of chopped parsley. Cover to keep warm.

Once the chicken is done, remove the skillet from the oven. Transfer the chicken to a plate to rest, leaving the rendered fat and browned bits (the fond) in the pan. If there is more than 2 tablespoons of fat, spoon out the excess.

Place the skillet back on the stove over medium heat. Add the minced shallots and sauté for 2 minutes until softened. Add the minced garlic and 4 thyme sprigs, cooking for 30 seconds until fragrant.

Pour in 0.5 cup of dry white wine to deglaze the pan. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan. Let the wine reduce by half, about 3 minutes.

Whisk in 1 cup of chicken stock and 1 tablespoon of Dijon mustard. Simmer for 5 minutes until the liquid has reduced slightly. Lower the heat to low.

Remove the thyme sprigs. Whisk in 0.5 cup of creme fraiche until the sauce is smooth and creamy. Taste and add salt, pepper, or a squeeze of lemon juice if needed. Do not let the sauce boil once the creme fraiche is added.

To serve, place a mound of parsley orzo and a portion of roasted cauliflower on each plate. Nestle a chicken thigh next to the grains and spoon a generous amount of the creme fraiche pan sauce over the meat.