Roasted Chicken Thighs With Cauliflower and Herby Yogurt

By Yossy Arefi

Updated February 24, 2021

  • Yossy Arefi for The New York Times (Photography and Styling)
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Total Time
1 hour
Rating
5(6,678)
Comments
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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

Yield:4 to 6 servings

  • 1 teaspoon ground coriander

  • 1 teaspoon smoked paprika

  • 1 teaspoon Aleppo pepper flakes (or ½ teaspoon red-pepper flakes)

  • 3 tablespoons olive oil

  • Kosher salt and black pepper

  • 6 bone-in, skin-on chicken thighs (about 3 pounds)

  • 1 small head cauliflower (about 1 ½ pounds), cut into 2-inch florets (about 5 cups)

  • 3 shallots, quartered lengthwise (about 1 heaping cup)

  • 1 ¼ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

14 grams carbs; 230 milligrams cholesterol; 665 calories; 21 grams monosaturated fat; 9 grams polyunsaturated fat; 13 grams saturated fat; 48 grams fat; 4 grams fiber; 1037 milligrams sodium; 45 grams protein; 6 grams sugar

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

  1. Step 1

    Heat oven to 425 degrees and set a rack in the center.

  2. 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.

  3. 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.

  4. 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.)

  5. 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.

  6. 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.

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Ratings

5 out of 5
6,678 user ratings
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Comments

barbara

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.

Maris

I’m making this tomorrow. Because whenever I read the news that once again, my country is under threat of being annexed, my head spins. I’m making chicken tomorrow, and meeting with a group of retired and wily women, the best kind of course, to discuss how the grassroots movement needs to mobilize to help our neighbours to the south. Chicken dinners are just the start.

stephanie

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.

JanGram

Was not nearly as flavorful as expected. I doubled the spice in the marinade as recommended in other commnets, Marinated the meat for 6 hours (poked holes in the skin and seasoned between the skin and meat) the cauliflower turned out great, but the chicken was mediocre

Kmk

Completely forgot about the yogurt sauce, and did not miss it as the thighs were so delicious. Super crispy skin, great flavor. I used broccoli rather than cauliflower (what we had) and it cooked perfectly in the same time as the thighs. Next time I will add some cut up potatoes to sop up the scrumptious sauce/oil from the chicken.

Bonbon

Super yummy and pretty easy! I used dill and chives in the yogurt dip and it was delicious! Next time I’ll add the mint too.

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