2bone-in chicken thighs or boneless chicken breastschicken thighs will be crispier with the skin on, but choose your preference
a few lemon slicesto finish
Preheat the oven to 450 degrees. Assemble ingredients.
Spread the cauliflower florets on a baking sheet and drizzle with 1 tbsp of the olive oil. Season with salt and pepper. Place in the oven and roast for 20-25 minutes, or until cauliflower is tender and starting to brown and caramelize.
Warm 1 tbsp of olive oil in a large pot set over medium heat. Add the onion and thyme leaves and season with a little salt. Saute until soft, about 7 minutes. Add the rice and saute for a couple minutes. Carefully pour in the wine. Stir until the wine is absorbed.
Once the rice has absorbed the wine, start adding the broth 1/2 cup at a time. Stir often and make sure the liquid is absorbed before adding more broth. Keep an eye on the cauliflower - once it is done, remove from oven and set aside. Adjust the oven temperature to 350 degrees.
Cook until the rice is tender. Stir in the grated cheese and roasted cauliflower. Taste and season with salt and pepper if needed.
Add the remaining 1 tbsp of olive oil to a skillet or frying pan set over medium heat. Once hot, sear the chicken (skin side down), for 5 minutes (be careful as the oil will splatter a bit). Gently flip over the chicken, then place in the oven (350 degrees) for 15 minutes or until cooked through. Remove the chicken from the pan to rest. Add the parsley (very carefully) to the hot pan and fry in the oil until crisp, 30 sec - one minute.
Serve the chicken over the risotto, and sprinkle with toasted pine nuts and crispy parsley. Squeeze a little fresh lemon juice over everything. Enjoy with the rest of that bottle of wine (unless it's gone already).