This is a great, fairly simple, meal. I added carrots to the recipe. Would be great for a group.<\/p>\n
Special Equipment:<\/strong><\/p>\n Prep:<\/strong><\/p>\n Preheat the oven to 425\u00baF and position one rack in the center and another at the top.<\/p>\n Line and oil two half-sheet pans.<\/p>\n Spices:<\/strong><\/p>\n If you have them, toast whole cumin<\/strong> and coriander seeds<\/strong> in a small skillet over medium-high heat until they turn light brown and smell fragrant, 3 to 5 minutes. Grind in a mortar and pestle or spice grinder. Add to a small bowl and mix with the smoked paprika<\/strong> and cayenne.<\/strong><\/p>\n Peel and slice carrots<\/strong> into \u00bc-inch thick diagonal slices.<\/p>\n Peel and half onions.<\/strong> Either slice \u00bc-inch thick, or cut into \u00bd-inch wedges.<\/p>\n Cut cauliflower<\/strong> into florets,<\/strong> large florets<\/strong> halved or quartered as necessary to bite sized pieces. Sprinkle half of the spice mixture<\/strong> over the vegetables.<\/strong> Use your hands to toss the vegetables<\/strong>\u00a0evenly with the oil<\/strong> and spice mix.<\/strong> Transfer pan to the top shelf of the oven and roast for about 15 minutes.<\/p>\n Chicken:<\/strong><\/p>\n Place chicken thighs<\/strong> in a large bowl. Season generously all over with salt. <\/strong>Add sprinkle on the remaining spice mix,<\/strong> 1-2 TBS of oil,<\/strong> and minced garlic.<\/strong> Toss to coat. Let sit at room temperature while vegetables<\/strong> roast.<\/p>\n Roast:<\/strong><\/p>\n After the 15 minute roast of the vegetables,<\/strong> remove the half-sheet pan and mix the vegetables.<\/strong> Return to the center rack of the oven.<\/p>\n Lay the chicken thighs<\/strong> on the second half-sheet pan.<\/strong> Roast for 15 minutes\u2014if thighs<\/strong> are large, they may need 5 to 10 minutes more. Thighs<\/strong> should be 185\u00baF in center of thickest part. Remove the vegetable<\/strong> pan after the second 15 minutes and cover loosely with foil.<\/p>\n Remove the chicken<\/strong> pan from the oven, cover loosely with foil and let rest for 5 to 10 minutes.<\/p>\n The chicken<\/strong> can be served as is, or cut into 1-inch pieces (best for a group), about the same size as the cauliflower.<\/strong> Return chicken<\/strong> to sheet pan or to a serving platter along with the vegetables<\/strong>\u00a0 and any juice from the chicken pan. Toss everything together.<\/p>\n Meanwhile, stir together the yogurt sauce<\/strong>, warm up some bread,<\/strong> cut the lemons,<\/strong> etc. \u00a0Taste and adjust seasoning<\/strong>\u00a0and squeeze a lemon<\/strong> over everything, if desired.<\/p>\n Note: The cauliflower<\/strong> does not freeze well. Should not be frozen!<\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 to 6 Servings Adapted from: Food52 This is a great, fairly simple, meal. I added carrots to the recipe. Would be great for a group. cooking oil, for greasing 1large head cauliflower\u00a0 2onions 4-6carrots, red, yellow or sweet 5TBS olive oil, divided Kosher salt and fresh pepper, to taste 1TBS whole cumin seeds or ground cumin, see note above 1TBS whole coriander seeds or ground coriander, see note above 2tsp smoked paprika \u00bc-\u00bdtsp cayenne, to suit your heat…<\/p>\n\n
Place cauliflower florets, carrots<\/strong> and onion<\/strong> on a half-sheet pan. Season all over with a tsp of kosher salt<\/strong> and pepper<\/strong> to taste, and a large drizzle of olive oil.<\/strong><\/p>\n