Roasted Chicken with Cauliflower and Herby Yogurt
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
50
minutesThis recipe is a staple when I am not in the mood to cook or it’s just been a busy day. It is warming, delicious, healthy and has great flavor. My family loves it. My husband doesn’t care for chicken thighs so I use breasts that I have the butcher cut in half for me. I buy 4 breasts and have the butcher halve them for me. One less step that I have to do.
Ingredients
1 teaspoon coriander
1 teaspoon smoked paprika
1 teaspoon aleppo pepper
3 Tablespoons olive oil
Kosher salt and black jeans
4 bone in, skin on chicken breasts halves, halved
1 head cauliflower- cut into small florets
6 shallots, quartered
1 1/4 cups greek yogurt
2 Tablespoons each fresh cilantro and mint
Zest of 1 lemon
2 Tablespoons lemon juice
1 clove garlic, minced
Directions
- Preheat oven to Roast 425. Line a baking sheet with several pieces parchment paper.
- In a bowl, place the chicken and add the coriander, paprika, aleppo with 1 Tablespoon olive oil and big pinch of salt. Rub all over the chicken. Place the chicken on the prepared sheet.
- In the same bowl, add the cauliflower and the shallots with 2 tablespoons olive oil, salt, and fresh pepper. Place around the chicken.
- Roast until the chicken turns a golden brown and the cauliflower start to brown. Tossing the vegetables once or twice while cooking. Remove from the oven when the chicken registers 165 with an instant read thermometer.
- Make the yogurt sauce while the chicken cooks, whisk the yogurt with mint, cilantro, lemon juice, garlic, zest, salt and ground pepper.
- Serve chicken with cauliflower and a dollop of the herby yogurt sauce.
