Crispy Herb-Infused Baked Chicken with Spiced Apricot Glaze and Roasted Garlic Cauliflower

Preheat your oven to 425°F (220°C). In a small bowl, combine 1 tablespoon of dried thyme, 1 tablespoon of dried rosemary, 1 teaspoon of garlic powder, and 1 teaspoon of salt.

Rub this herb mixture all over 4 bone-in, skin-on chicken thighs. In another bowl, mix 1/2 cup of apricot preserves, 1 tablespoon of soy sauce, and 1 teaspoon of red pepper flakes to create the glaze.

Brush half of the glaze over the chicken thighs. On a baking sheet, toss 1 head of cauliflower (cut into florets) with 2 tablespoons of olive oil, 1 teaspoon of salt, and 4 cloves of minced garlic.

Arrange the chicken thighs on the baking sheet with the cauliflower. Bake in the preheated oven for 25 minutes.

After 25 minutes, remove the baking sheet and brush the remaining glaze over the chicken. Return to the oven and bake for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cauliflower is tender and golden.

Let the chicken rest for 5 minutes before serving. Serve the chicken thighs alongside the roasted garlic cauliflower for a beautiful presentation.