Baked Crispy Chicken Thighs Recipe With Golden Cauliflower Yogurt Sauce by Jan Mostrom

I’m hoping you're not tiring of chicken thigh recipes, because I am really enjoying discovering and sharing them. These crispy chicken thighs with golden cauliflower and herbed yogurt dip are so easy and delicious to make, and are a flavorful, satisfying dinner. The herbed yogurt is so fresh on the side and we loved dipping the chicken and the cauliflower into it. This is one amazing chicken recipe for your dinner arsenal!

Remember that vegetables always roast into a much smaller portion than you might think. Don’t be bashful about adding an extra sheet pan of cauliflower. Just one cauliflower was enough for our meal, but we all wished we could have had more of it. If you choose to roast an extra pan, bake it right alongside the chicken.

Photo credit (all photos): Jan Mostrom

To make this high-protein recipe you will need ground coriander, smoked paprika, Aleppo pepper or crushed red pepper flakes, olive oil, bone-in chicken thighs, cauliflower, shallots, Greek yogurt, fresh mint, fresh cilantro, lemons for juicing and fresh garlic. Check out the health benefits of cauliflower, the health benefits of Greek yogurt and the health benefits of fresh herbs.

Serve the crispy baked chicken thighs with the tender cauliflower and creamy yogurt sauce for a lovely dinner with your favorite side dishes. This is one sheet-pan recipe you'll look forward to making over and over again!

Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Total Time: 1 hour
Servings: 4

Ingredients

• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon Aleppo pepper flakes or 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons olive oil (divided)
• 6 chicken thighs, bone-in and skin-on (about 3 pounds)
• 1 - 2 heads cauliflower, cut into 2-inch florets
• 4 shallots, quartered lengthwise
• 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 or minced

Here's how to make it: 

1. Line one (or two if you are roasting a second cauliflower) large sheet pans with parchment paper and preheat your oven to 425 degrees F. Make the herbed yogurt dip by combining the yogurt, lemon juice, garlic, mint, cilantro and a pinch of salt and pepper into a small bowl. Blend and place in the refrigerator until you are ready to serve.
2. In a large mixing bowl, add the coriander, paprika, Aleppo or crushed red pepper flakes, 1 tablespoon olive oil and a good pinch of salt and black pepper. Stir to combine.
   
3. Add the chicken to the bowl and toss to coat.
   
4. Place the chicken, skin side up, onto one of the sheet pans with some space between each piece. Place the cauliflower and shallots in between the chicken. If you are roasting a second cauliflower, add those pieces to the second baking sheet. Drizzle 2 tablespoons of olive oil, salt and black pepper over the cauliflower. You can use clean hands to move the cauliflower around so the oil coats it lightly. For the second sheet of cauliflower, just drizzle an additional 2 to 3 tablespoons on the cauliflower and sprinkle with salt and pepper.
   
5. Bake for about 40 minutes. The chicken should be at least 165 degrees F internal temperature and the cauliflower should be golden brown. If the chicken is done but you want to crisp up the cauliflower a bit more, just remove the chicken to a plate and tent it with aluminum foil to keep warm. Return the cauliflower to the oven for 5 to 10 more minutes.
   
6. Serve the chicken on top of the cauliflower with a sprinkle of cilantro, if desired, and the herbed dip on the top or side. Enjoy! Store any leftovers in an airtight container in the fridge.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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