Sheet Pan Curry Roasted Chicken with Cauliflower

Sheet Pan Curry Roasted Chicken with Cauliflower

Curry-spiced chicken thighs and cauliflower roast together on one pan for a fuss-free dinner.

Total 55 min Makes 4 servings Calories 430/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy

Bone-in chicken thighs and cauliflower florets are tossed in a warm curry powder blend, then roasted until the chicken skin crisps and the vegetables caramelize at the edges. A quick yogurt sauce on the side cools the spice and adds tang, making this a simple weeknight dinner with minimal cleanup.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 head cauliflower, cut into florets
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 cup plain yogurt sauce

Method

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with foil or parchment.

  2. In a small bowl, mix the curry powder, cumin, turmeric, garlic powder, salt, and pepper.

  3. Place the chicken thighs, cauliflower florets, and onion wedges on the sheet pan. Drizzle with olive oil and sprinkle the spice mixture over everything, tossing the vegetables and rubbing the spice onto the chicken to coat evenly.

  4. Arrange the chicken thighs skin-side up, nestling the cauliflower and onion around them in a single layer.

  5. Roast in the oven until the chicken skin is browned and crisp and the internal temperature reaches 165°F (74°C), 35 to 40 minutes.

  6. Remove the pan from the oven and let rest for 5 minutes.

  7. Squeeze fresh lemon juice over the chicken and vegetables, then sprinkle with chopped cilantro.

  8. Serve hot with a side of yogurt sauce for drizzling.

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Rate this recipe

★ 3.9 (1)

Sheet Pan Curry Roasted Chicken with Cauliflower

Bone-in chicken thighs and cauliflower florets are tossed in a warm curry powder blend, then roasted until the chicken skin crisps and the vegetables caramelize at the edges. A quick yogurt sauce on the side cools the spice and adds tang, making this a simple weeknight dinner with minimal cleanup.

55 min 4 servings 430 cal

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 head cauliflower, cut into florets
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 cup plain yogurt sauce

Method

  1. 1

    Preheat the oven to 425°F (220°C) and line a large sheet pan with foil or parchment.

  2. 2

    In a small bowl, mix the curry powder, cumin, turmeric, garlic powder, salt, and pepper.

  3. 3

    Place the chicken thighs, cauliflower florets, and onion wedges on the sheet pan. Drizzle with olive oil and sprinkle the spice mixture over everything, tossing the vegetables and rubbing the spice onto the chicken to coat evenly.

  4. 4

    Arrange the chicken thighs skin-side up, nestling the cauliflower and onion around them in a single layer.

  5. 5

    Roast in the oven until the chicken skin is browned and crisp and the internal temperature reaches 165°F (74°C), 35 to 40 minutes.

  6. 6

    Remove the pan from the oven and let rest for 5 minutes.

  7. 7

    Squeeze fresh lemon juice over the chicken and vegetables, then sprinkle with chopped cilantro.

  8. 8

    Serve hot with a side of yogurt sauce for drizzling.