Sheet Pan Dinner: Curried Chicken Thighs & Cauliflower
Don't you just love these one pan dinners?
You throw everything on a sheet pan and turn the oven on to high heat and voila!, you have this beautiful dinner.
I had chicken thighs and a lonely head of cauliflower in the fridge and wanted something different.
I googled the two ingredients and Fine Cooking Magazine's recipe came up for skinless thighs with cauli along with green olives (not the martini manzanilla variety) and apricots........ok, I had dates, so would use them instead of the apricots.
I pulled the skin off the chicken, because I didn't want all that grease (the original recipe calls for boneless skinless thighs).
Let's chat about curry. I am not a big fan. I find it overpowering usually.
In this recipe they call for 4 tsp! way too much for me. I used 1 tsp only, but you be the judge.
Roasted Curried Chicken Thighs & Cauliflower (adapted from Fine Cooking):
Line a large baking sheet with parchment paper. Preheat oven to 450F.
Coat the chicken in a spice mixture made w/ the oil, vinegar, spices and season with kosher salt. I refrigerated my chicken for 8 hours in the fridge.
When ready to roast, lay the cauliflower, apricots and olives on a sheet pan. Sprinkle with a little of the smoked paprika (pimenton) and kosher salt. Drizzle with olive oil.
Lay the chicken on top of the cauliflower on the sheet pan.
Roast for 35 minutes. Everything will be nice and brown, and your chicken should be totally cooked thru (I tested it at 165F internal temp).
Toss everything together and serve with lots of cilantro (my fave) and a few lemon wedges.
This was a big hit!