Delicious Roasted Chicken Thighs with Cauliflower and Herby Yogurt

If you ask me, roasted chicken thighs are one of life’s simple pleasures.

This cozy dinner combines tender, crispy-skinned chicken thighs with golden-brown cauliflower, all finished with a cool, herby yogurt sauce. The combination just works – you get the rich, juicy meat next to slightly charred cauliflower florets.

The yogurt sauce is my favorite part – it’s packed with fresh herbs and adds a tangy freshness that ties everything together. Plus, it’s the kind of sauce you’ll want to swipe up with every bite.

It’s a no-fuss meal that feels special enough for company but easy enough for a weeknight dinner.

What Kind of Chicken Thighs Should I Use?

For this recipe, bone-in, skin-on chicken thighs are definitely the way to go. The bones help keep the meat juicy during roasting, while the skin gets wonderfully crispy in the oven – something you just can’t achieve with boneless skinless thighs. If you can, try to choose thighs that are similar in size so they’ll cook evenly. While free-range or organic chicken isn’t strictly necessary, these options often provide better flavor and texture since the birds typically have more room to move around while raised. Just make sure your chicken thighs are fresh and have pinkish-colored meat without any strong odors when you unwrap them.

Options for Substitutions

This recipe is pretty adaptable and there are several ways you can switch things up:

• Chicken thighs: While bone-in, skin-on thighs give the best flavor and moisture, you can use boneless thighs (reduce cooking time by 5-7 minutes) or even chicken legs. I wouldn’t recommend breast meat as it tends to dry out.
• Aleppo pepper: If you can’t find Aleppo pepper, use half the amount of regular red pepper flakes, or try a mix of sweet paprika and cayenne for that sweet-hot flavor.
• Greek yogurt: Regular plain yogurt works too – just strain it in a cheesecloth for 30 minutes to thicken it up. Or use sour cream in a pinch.
• Shallots: No shallots? Use red onions cut into wedges, or even regular yellow onions will do the job.
• Fresh herbs: You can swap mint and cilantro with parsley, dill, or basil. If using dried herbs instead of fresh, use just 1/3 of the amount called for.
• Cauliflower: Broccoli makes a good substitute, or try chunks of potatoes, carrots, or even Brussels sprouts – just adjust roasting time based on the vegetable you choose.

Watch Out for These Mistakes While Roasting

The biggest challenge when roasting chicken thighs is not getting that perfectly crispy skin – to avoid soggy skin, make sure to thoroughly pat the chicken dry with paper towels before seasoning, and don’t overcrowd the pan as this creates steam instead of browning. A common mistake is not preheating your baking sheet, so try placing it in the oven while it heats up, which helps create that golden-brown crust on both the chicken and cauliflower. When it comes to the herby yogurt sauce, don’t make it too far in advance or the herbs will lose their fresh flavor and bright color – instead, prepare it while the chicken is roasting and let the flavors meld for just 15-20 minutes. For the best texture, avoid stirring the cauliflower too frequently during roasting – let it develop those delicious caramelized edges by leaving it undisturbed for the first 15-20 minutes of cooking.

What to Serve With Roasted Chicken Thighs?

Since this Mediterranean-inspired chicken dish already comes with cauliflower and a creamy yogurt sauce, you’ll want some simple sides that can soak up all those tasty juices. A pot of fluffy couscous or warm pita bread works great for this purpose. If you’re looking to add more veggies, a simple cucumber and tomato salad dressed with olive oil and lemon juice fits right in with these flavors. For a complete meal that won’t overshadow the main dish, you might also consider serving some quick-sautéed greens like spinach or Swiss chard with a squeeze of lemon.

Storage Instructions

Keep Fresh: Place your leftover chicken thighs and roasted veggies in separate airtight containers in the fridge – they’ll stay good for up to 4 days. For the herby yogurt sauce, keep it in its own container in the fridge for up to 3 days. The herbs might lose a bit of their bright color, but the flavor will still be there!

Prep Ahead: Want to get ahead? Mix up the yogurt sauce a day before – it actually gets better as the flavors mingle! You can also prep the spice mixture and cut the cauliflower and shallots up to 2 days ahead. Just keep everything separate in the fridge until you’re ready to cook.

Warm Up: To bring leftovers back to life, heat the chicken and veggies in a 350°F oven for about 10-15 minutes until they’re heated through. The skin might not be as crispy as day one, but a quick blast under the broiler can help with that. Serve with the cold yogurt sauce on the side.

Preparation Time	10-15 minutes
Cooking Time	40 minutes
Total Time	50-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 150-170 g
• Fat: 120-140 g
• Carbohydrates: 40-50 g

Ingredients

• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon aleppo pepper flakes (or 1/2 teaspoon crushed red pepper flakes)
• 3 tablespoons olive oil
• Kosher salt and black pepper to taste
• 6 bone-in, skin-on chicken thighs (approximately 3 pounds)
• 1 small cauliflower head (around 1 1/2 pounds), cut into 2-inch pieces (about 5 cups)
• 3 shallots, cut into quarters lengthwise (about 1 heaping cup)
• 1 1/4 cups plain greek yogurt
• 2 tablespoons chopped mint leaves
• 2 tablespoons chopped cilantro, plus extra for decoration
• 2 tablespoons lemon juice, plus more for serving if desired
• 1 garlic clove, finely minced

Step 1: Preheat the Oven

Preheat your oven to 425°F and position a rack in the center.

This will ensure even cooking for both the chicken and vegetables.

Step 2: Season and Arrange the Chicken

In a large bowl, whisk together coriander, paprika, and Aleppo pepper with 1 tablespoon of oil.

Add a big pinch of salt and pepper to the mix.

Place the chicken in the bowl and toss to evenly coat in the spiced oil mixture.

Arrange the seasoned chicken, skin-side up, on a large baking sheet.

Step 3: Prepare and Arrange the Vegetables

Add the cauliflower florets, sliced shallots, the remaining 2 tablespoons of oil, and a sprinkle of salt and pepper to the same bowl.

Toss to coat the vegetables thoroughly.

Arrange the coated vegetables in a single layer around the chicken on the baking sheet.

Step 4: Bake the Chicken and Vegetables

Bake everything in the preheated oven until the chicken is deep golden brown and cooked through and the cauliflower is nicely browned, about 40 minutes.

Toss the vegetables once or twice during baking for even browning.

If the chicken cooks faster than the cauliflower, transfer the chicken to a plate, cover it to keep warm, and continue baking the cauliflower until golden brown.

Step 5: Prepare the Yogurt Sauce

While the chicken is baking, make the yogurt sauce.

In a small bowl, whisk together yogurt, chopped mint, chopped cilantro, lemon juice, and grated garlic.

Add a pinch of salt and a few grinds of pepper to taste.

Cover the sauce and refrigerate until you’re ready to serve.

Step 6: Serve and Garnish

Transfer the baked chicken and vegetables to a serving platter.

Drizzle any juices left on the baking sheet over the dish and finish with a squeeze of fresh lemon juice.

Serve with a generous swoop of the yogurt sauce on the side, and garnish with fresh cilantro if desired.

Enjoy your flavorful and aromatic meal!