Curried Sheet Pan Chicken with Cauliflower and Grapes
Adapted from one of my faves, Emily C at Food52, this Recipe really amped up my weeknight chicken dinner. An easily prepared curry-yogurt paste is slathered on the chicken thighs and a simple curry oil made for the cauliflower and (Mmmmm.) red grapes, this tasty dish will be a mainstay on your table and mine!
The only special equipment you need is a sheetpan!
- Cook Time: 35
- Total Time: 45
- Yield: 6 servings 1x
- Category: Chicken
- Method: Sheet Pan
Ingredients
Scale
For the Chicken:
- 6 Bone-in, skin-on Chicken Thighs (around 2.5 lb, or 1.2 kg)
- 2 T Full-fat Plain yogurt (Greek or regular is fine)
- 2 T Olive Oil
- 4 t Curry Powder (without salt)
- 2 t Kosher Salt
For the Cauliflower
- 1 t Curry Powder
- 1 T Olive Oil
- 1 head cauliflower, cut into small florets
- 1 c Seedless grapes, red or black, halved if large
- 1 T Fresh thyme, roughly chopped
- 1/2 t Kosher Salt
- 1/4 t Fresh-Ground Black Pepper
For the Sauce:
- 1 c (240 ml) Full-fat Plain Yogurt, Greek or regular
- 1–2 large pinches Kosher Salt
- 1 T Fresh-squeezed Lemon Juice
Garnish:
- Handfuls of roughly chopped cilantro, parsley and/or dill
Instructions
Par-cook the Chicken
- Heat oven to 425F. Make a curry rub by mixing the yogurt, olive oil, curry powder, and salt until all ingredients are fully incorporated. If not completely emulsified, don’t worry, but you could add a bit more olive oil to make it more uniform.
- Rub the curry sauce over the top and bottom of each thigh, and underneath the skin. Place thighs onto sheetpan, with space between them.
- Roast chicken for 15 minutes.
Prepare the Caulflower/Grape mixture
- While the chicken par-cooks (above), place the following in a large bowl: 1 t curry powder, 1 T olive oil. Mix well, then add the cauliflower, grapes, thyme, 1/2 t salt, 1/4 t pepper. Toss everything well to evenly coat.
- When the 15 minutes of roasting are over, remove the sheetpan with the chicken, and add the cauliflower/grape mixture, placing it evenly as possible around the chicken pieces. Return the pan to the oven, and roast for 20-25 minutes, until chicken is fully cooked through – it should be 165F in the thickest part.
- Cauliflower should be tender. If it is not, remove the chicken and place the pan of cauliflower back in the oven for 10 minutes or so until done to your liking.
- When everything is done, squeeze juice from half a lemon over the pan. Taste for salt/pepper to your liking and add any extra lemon juice if you like. Toss in fresh herbs, as desired, and/or drizzle with a bit more olive oil, as desired.
Prepare the Yogurt Sauce:
- Mix yogurt, lemon juice and salt. Stir to incorporate. Serve with chicken/cauliflower/grapes.
Keywords: Sheet Pan Chicken
