Roasted Chicken Thighs With Cauliflower and Herby Yogurt

This weeknight sheet-pan meal of crispy roasted chicken thighs and cauliflower gets a flavor boost from a tangy herbed yogurt sauce. If your cauliflower comes with leaves attached, don’t toss them. Roast them alongside the florets; just toss them with a little bit of olive oil and add them to the sheet pan about halfway through the cooking time. Make sure to scoop up a bit of yogurt with each bite.

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INGREDIENTS

1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon Aleppo pepper flakes (or 1/2 teaspoon red-pepper
3 tablespoons olive oil
Kosher salt and black pepper ; to taste
6 bone-in, skin-on chicken thighs (about 3 pounds)
1 small head cauliflower (about 1 1/2 pounds), cut into 2
3 shallots ; quartered lengthwise (about 1 heaping cup)
1 1/4 cups Greek yogurt
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro ; plus more for garnish
2 tablespoons lemon juice ; plus more for serving
1 garlic clove ; finely grated

to 6 servings

INSTRUCTIONS

See original recipe: https://cooking.nytimes.com/r...

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NOTES

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Roasted Chicken Thighs With Cauliflower and Herby Yogurt

1 teaspoon ground coriander 
1 teaspoon smoked paprika 
1 teaspoon Aleppo pepper flakes (or 1/2 teaspoon red-pepper 
3 tablespoons olive oil 
  Kosher salt and black pepper to taste
6  bone-in, skin-on chicken thighs (about 3 pounds) 
1 small head cauliflower (about 1 1/2 pounds), cut into 2 
3  shallots quartered lengthwise (about 1 heaping cup)
1 1/4 cups Greek yogurt 
2 tablespoons chopped fresh mint 
2 tablespoons chopped fresh cilantro plus more for garnish
2 tablespoons lemon juice plus more for serving
1  garlic clove finely grated

[
  {
    "@context": "http://schema.org",
    "@type": "HowToStep",
    "text": "Heat oven to 425 degrees and set a rack in the center."
  },
  {
    "@context": "http://schema.org",
    "@type": "HowToStep",
    "text": "In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet."
  },
  {
    "@context": "http://schema.org",
    "@type": "HowToStep",
    "text": "Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken."
  },
  {
    "@context": "http://schema.org",
    "@type": "HowToStep",
    "text": "Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)"
  },
  {
    "@context": "http://schema.org",
    "@type": "HowToStep",
    "text": "While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving."
  },
  {
    "@context": "http://schema.org",
    "@type": "HowToStep",
    "text": "Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired."
  }
]

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 to 6 serving (46g)
Recipe Makes: 4 to 6 servi

Calories: 50
Calories from Fat: 24 (48%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.3g
Cholesterol 0.2mg		0 %
Sodium 13.3mg		0 %
Potassium 157.8mg		4 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 5.3g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 50

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