Oven Baked Chicken And Cauliflower
Get dinner on the table quick and easy with this Oven Baked Chicken and Cauliflower recipe. Seasoned with bold spices like cumin, cardamom, and paprika, these crispy chicken thighs are baked in one pan with tender cauliflower for an easy and healthy dinner.
Servings: 4
Calories: 757kcal
Ingredients
- 1 tablespoon coriander
- 2 tablespoons paprika
- 1 tablespoon cumin
- 2 teaspoon cardamom
- 1 teaspoon red pepper flakes
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 orange, juice
- 3/4 cup olive oil
- 4 bone in, skin on chicken thighs
- 3 shallots, quartered
- 2 cups cauliflower florets
Herbed Yogurt Sauce
- 1 cup Greek yogurt
- 1/2 orange, juice
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- 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.
- 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.
- 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.
- To serve, divide the chicken thighs and cauliflower between plates with a dollop of herbed yogurt sauce.
Notes
- If you already have orange juice on hand, you can use that instead of a fresh orange. Just be sure to strain the pulp if it has a lot.
- Check for excess juices/liquid on the pan while baking. Ff there's too much, blot the juice with a paper towel or remove it using a turkey baster. Too much liquid on the pan will cause everything on the pan to steam instead of crisp.
- Try serving with feta cheese crumbles!
Nutrition
Calories: 757kcal | Carbohydrates: 13g | Protein: 31g | Fat: 35g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 340mg | Potassium: 734mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2091IU | Vitamin C: 30mg | Calcium: 120mg | Iron: 4mg