Sheet Pan Curried Chicken with Cauliflower and Grapes

January 12, 2019

Author Notes: Headnote coming!EmilyC

Serves: 4 to 6
Prep time: 10 min
Cook time: 35 min


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, such as madras or maharajah
  • Kosher salt + freshly ground black pepper, to taste

For rest of sheet pan and yogurt sauce:

  • 1 teaspoon curry powder, 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, halved
  • 1 tablespoon fresh thyme leaves, roughly chopped
  • Kosher salt + freshly ground black pepper
  • 1 cup full-fat yogurt (regular or Greek)
  • 1 large lemon
  • A few big handfuls of roughly chopped cilantro or parsley
In This Recipe


  1. Heat oven to 425° F.
  2. Dry chicken well with paper towels. Make curry rub by whisking together yogurt, olive oil, and curry powder until well integrated (it may not fully emulsify, which is fine). Note: you may need to add a bit more olive oil if using Greek yogurt.
  3. Season chicken evenly with the curry rub (on both sides and under the skin), then season with salt and pepper. 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, and thyme, then season with salt and pepper. 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 cilantro or parsley.
  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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