Roasted Chicken Thighs With Cauliflower and Herby Yogurt
Updated Feb. 25, 2021
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon ground coriander
- 1teaspoon smoked paprika
- 1teaspoon Aleppo pepper flakes (or ½ teaspoon red-pepper flakes)
- 3tablespoons olive oil
- Kosher salt and black pepper
- 6bone-in, skin-on chicken thighs (about 3 pounds)
- 1small head cauliflower (about 1½ pounds), cut into 2-inch florets (about 5 cups)
- 3shallots, quartered lengthwise (about 1 heaping cup)
- 1¼cups Greek yogurt
- 2tablespoons chopped fresh mint
- 2tablespoons chopped fresh cilantro, plus more for garnish
- 2tablespoons lemon juice, plus more for serving
- 1garlic clove, finely grated
Nutritional analysis per serving (6 servings)
515 calories; 37 grams fat; 10 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 33 grams protein; 982 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees and set a rack in the center.
- Step 2
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.
- Step 3
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.
- Step 4
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.)
- Step 5
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.
- Step 6
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.
Private Notes
Comments
I marinated the chicken thighs for several hours and added small, halved yukon gold potatoes. Very nice with the yogurt sauce which I drizzled with olive oil and sprinkled with zatar.
Such a great recipe and flavors! A few comments - definitely marinade the chicken for at least an hour or even over night. The flavor is so good but it doesn’t reach the chicken meat. I’d also suggest doubling the season/olive oil mix. The recipe took over the chicken (and I only used half the chicken) so I had to make a second batch for the veggies.
If you want to make this right away and want the flavors to penetrate the chicken meat as others have suggested - rub the marinade under the thigh skin and skip the overnight marinade!
Delicious! Took others recommendations and marinated the chicken and added some potatoes- was absolutely perfect and would Definitely make again. Everyone loved the yogurt with mint too.
This is outrageously good. I got great flavor after about 30 mins of marinating, so don’t be intimidated by the folks suggesting overnight (although I’m sure it would be extra good with more time). I’d double the veggies next time and maybe start the chicken first then add the veg after 20 minutes. They were a bit mushy by the time the chicken was done.
Would have been better marinated- with more salt.
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