Roasted Chicken Thighs with Cauliflower and Herby Yogurt Dressing

This recipe is simple, easy to whip up and super flavourful with all the spices and herbs.

Ingredients:

(4 servings)

1 heaping tsp ground coriander

1 heaping tsp smoked paprika

½ tsp red pepper flakes

¼ cup extra virgin olive oil

6 bone-in, skin-on chicken thighs

1 medium head cauliflower, cut into 2-inch florets

3 shallots, quartered lengthwise

1 cup Greek yogurt ( I used sheep's milk yogurt)

1 handful fresh mint, chopped

1 handful fresh cilantro, chopped

½ lemon, juiced

1 garlic clove, finely grated (optional)

Instructions:

1. Preheat the oven to 425 F and set a rack in the center.

2. Whisk together the coriander, paprika, and red pepper flakes with 2 tbsp of olive oil. Season with salt and pepper.

3. In a large bowl add chicken and pour the olive oil and spice mixture over top. Then add the cauliflower, shallots and remaining olive oil, and toss to coat.

4. Arrange the chicken, skin-side up, on a large baking sheet. Arrange the vegetables in a single layer surrounding the chicken.

5. Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, about 40 minutes, tossing the vegetables a couple times throughout.

6. While the chicken bakes, whisk the yogurt, mint, cilantro, lemon juice and grated garlic and season with salt and pepper. Cover and refrigerate until serving.

7. Once the chicken and cauliflower is done, remove from the oven, drizzle with lemon juice and top with fresh cilantro.

8. Plate chicken and vegetables, with a few dollops of the herby yogurt sauce and enjoy!

Recipe by: @nytcooking