One-Pot Wonders

Sheet Pan Curried Chicken with Cauliflower and Grapes

by:
January 12, 2019
Photo by Julia Gartland
Author Notes

I’m always looking for new ingredients or combinations of flavors to reimagine weeknight dinners. In the case of this sheet pan chicken dinner, it's red seedless grapes—the prosaic table variety that may be kicking around in your fridge right now! The combination of curried-rubbed chicken, roasted cauliflower, and jammy, caramelized grapes is compelling, especially with fresh herbs and salted yogurt on the side. Better yet, it's a cinch to prepare and hearty enough to stand alone (no sides needed!). —EmilyC

  • Prep time 10 minutes
  • Cook time 35 minutes
  • Serves 4 to 6
Ingredients
  • For chicken and curry rub:
  • 6 chicken thighs, bone-in and skin-on (about 2.5 pounds total)
  • 2 tablespoons full-fat yogurt (either regular or Greek)
  • 2 tablespoons olive oil
  • 4 teaspoons curry powder (salt-free), such as madras or maharajah
  • 2 teaspoons kosher salt
  • For rest of sheet pan and yogurt sauce:
  • 1 teaspoon curry powder (salt-free), such as madras or maharajah
  • 1 tablespoon olive oil, plus more for yogurt sauce
  • 1 head of cauliflower, cut into small florets
  • 1 cup red or black seedless grapes, left whole if small, or halved if large
  • 1 tablespoon fresh thyme leaves, roughly chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup full-fat yogurt (regular or Greek)
  • 1 large lemon
  • A few big handfuls of roughly chopped cilantro, parsley, or dill
In This Recipe
Directions
  1. Heat oven to 425° F.
  2. Dry chicken well with paper towels. Make curry rub by whisking together yogurt, olive oil, curry powder, and salt until well integrated (it may not fully emulsify, which is fine). Notes: you may need to add a bit more olive oil if using Greek yogurt. If using a curry powder that includes salt, slightly decrease the amount of kosher salt in the rub.
  3. Season chicken evenly with the curry rub (on both sides and under the skin). Arrange in a single, even layer on a sheet pan.
  4. Roast chicken for 15 minutes. (Set a timer.)
  5. Meanwhile, in a large bowl, mix together 1 teaspoon curry powder with 1 tablespoon olive oil. Add cauliflower, grapes, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to taste. Toss well to evenly coat in the curry oil.
  6. When the timer goes off, remove the sheet pan from the oven, and add the cauliflower and grape mixture, nestling it around the chicken as evenly as possible. Roast about 20 minutes longer, or until the chicken is cooked through (target temperature is 165° F in the thickest parts) and cauliflower is tender. (Note: If the chicken is done before the cauliflower, remove it from sheet pan and continue roasting the cauliflower. Optional: slide the pan under the broiler for a few minutes to deepen the browning of the chicken and cauliflower.) Squeeze the juice from half a lemon over the chicken and cauliflower. Adjust acidity and seasoning to taste. Toss in herbs.
  7. While the chicken cooks, combine yogurt, 1 tablespoon lemon juice, and a big pinch or two of salt. Stir to combine, and adjust acidity and seasoning, to taste. Drizzle a little olive oil over the top.
  8. Serve warm with yogurt on the side, so everyone can spoon some onto their plates.

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Review
EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.