
Oven Baked Chicken And Cauliflower
Ingredients
- 1 tbspcoriander
- 2 tbsppaprika
- 1 tbspcumin
- 2 tspcardamom
- 1 tspred pepper flakes
- 2garlic cloves
minced
- ½ tspkosher salt
- ½ tspblack pepper
- ½orange
juice
- ¾ colive oil
- 4bone in
skin on chicken thighs
- 3shallots
quartered
- 2 ccauliflower florets
- 1 cGreek yogurt
- ½orange
juice
- 2 tbspfresh mint
chopped
- 2 tbspfresh cilantro
chopped
- 1 tbsplemon juice
- 2garlic cloves
minced
- ¼ tsppaprika
- ¼ tspkosher salt
- ¼ tspblack pepper
Directions
- 1
In a small mixing bowl, combine the coriander, paprika, cumin, cardamom, red pepper flakes, minced garlic, orange juice, and olive oil. Add the marinade to a large ziploc bag with the chicken thighs and cauliflower florets. Shake to coat and marinate for 1-4 hours.
- 2
Preheat a sheet pan in the oven at 400° F. Once preheated, arrange the chicken thighs (skin up), cauliflower, and shallots in a single layer on the preheated sheet pan. Place in the oven on the middle rack and bake for 30-40 minutes, or until the internal temperature of the chicken has reached 165° F and the cauliflower is brown around the edges. If the cauliflower and shallots finish cooking before the chicken, remove them from the pan and set them aside.
- 3
While the chicken is baking, combine the Greek yogurt, orange juice, mint, cilantro, lemon juice, minced garlic, paprika, salt, and pepper in a small bowl.
- 4
To serve, divide the chicken thighs and cauliflower between plates with a dollop of herbed yogurt sauce.

Oven Baked Chicken And Cauliflower
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