The spice mix of ground coriander, cumin, smoked paprika, and red pepper gives the roasted cauliflower and shallots an earthy zing and the herbed yogurt is a perfect creamy-cool, tangy accompaniment.
Weeknights were made for sheet-pan dinners. A hot oven + a foil or parchment-lined pan = no grease-splattered range top or encrusted, impossible-to-scour pans. I’m all about that!
Unlike the fish stick and tater tot meals that characterized sheet-pan dinners of previous decades, contemporary takes on sheet-pan meals are highly seasoned with an interesting array of textures and flavors. With creative use of ingredients like Korean gochujang paste or packaged gnocchi, today’s recipe developers have perfected the sheet-pan dinner and have virtually raised it to an art form.
Of the numerous sheet-pan recipes that have found their way into my regular rotation, this one, developed by New York Time Cooking contributor, Yossi Arefi, is one of my all-time favorites. The spice mix of ground coriander, cumin, smoked paprika, and red pepper gives the roasted cauliflower and shallots an earthy zing and the herbed yogurt is a perfect creamy-cool, tangy accompaniment.
Following is my version of this fantastic recipe (click here for the original recipe), in which I have made a few adaptations that give even more delicious results.
Roasted Chicken & Cauliflower With Herbed Yogurt
Serves 2-4
Ingredients
1 teas. ground cumin
2 teas. ground coriander
2 teas. smoked paprika
1/2 teas. red-pepper flakes
4 tablespoons olive oil
Kosher salt and black pepper
4-6 bone-in, skin-on chicken thighs
1 head cauliflower, cut into 2-inch florets
3 shallots, sliced lengthwise OR 1 red onion, sliced
1 ¼ cups Greek yogurt (sometimes I add in a tablespoon or so of mayo, too)
2-3 tablespoons chopped fresh herbs, such as dill, mint, cilantro, or chives, plus more for garnish
Juice from half a lemon, plus more for serving
1 garlic clove, finely grated or pressed
Preparation
Heat oven to 425 degrees and set a rack in the center.
In a large bowl, whisk together the cumin, coriander, smoked paprika, and red pepper with 2 tablespoons oil and a big pinch of kosher salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Carefully rub marinade into thighs under the skin (this is important for maximum flavor).
Line a large baking sheet with foil or parchment paper (I sometimes do both, laying down the parchment on top of the foil, to ensure no tears). Arrange the chicken, skin-side up on sheet pan.
To the bowl with the marinade, add the cauliflower, shallots (or red onion), remaining 2 tablespoons oil, and a generous sprinkle of salt and pepper. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned (about 40 minutes), tossing the vegetables once or twice at about 20 minutes. (If the chicken thighs are small, the chicken may be done before the cauliflower. If so, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt (and the optional mayo, if using), chopped herbs, lemon juice and garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.
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 generous dollop of yogurt on the side, and fresh herbs, if desired.
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ALL TEXT AND PHOTOS BY STACEY UNLESS OTHERWISE INDICATED.
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