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Prep time
10 minutes
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Cook time
35 minutes
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Serves
4 to 6
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
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Ingredients
- For chicken and curry rub:
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6
chicken thighs, bone-in and skin-on (about 2.5 pounds total)
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2 tablespoons
full-fat yogurt (either regular or Greek)
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2 tablespoons
olive oil
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4 teaspoons
curry powder (salt-free), such as madras or maharajah
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2 teaspoons
kosher salt
- For rest of sheet pan and yogurt sauce:
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1 teaspoon
curry powder (salt-free), such as madras or maharajah
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1 tablespoon
olive oil, plus more for yogurt sauce
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1
head of cauliflower, cut into small florets
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1 cup
red or black seedless grapes, left whole if small, or halved if large
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1 tablespoon
fresh thyme leaves, roughly chopped
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1/2 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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1 cup
full-fat yogurt (regular or Greek)
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1
large lemon
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A few big handfuls of roughly chopped cilantro, parsley, or dill
Directions
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Heat oven to 425° F.
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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.
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Season chicken evenly with the curry rub (on both sides and under the skin). Arrange in a single, even layer on a sheet pan.
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Roast chicken for 15 minutes. (Set a timer.)
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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.
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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.
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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.
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Serve warm with yogurt on the side, so everyone can spoon some onto their plates.
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