One-Pan Curried Chicken Thighs and Cauliflower
Your kitchen will smell wonderful as this one-tray delight sizzles in the oven with its rich aroma of cumin and curry. The hearty cauliflower can stand up on its own with the chicken for a meal, or you can pair it with rice or a salad if you need a bit more to keep you going.
Makes
Serving size
Ingredients
3 tablespoons curry powder
½ teaspoon ground cumin
¼ teaspoon paprika
½ teaspoon freshly ground black pepper, divided
6 bone-in chicken thighs
4 teaspoons extra-virgin olive oil, divided
1 cauliflower head, cut into florets
½ teaspoon dried oregano
Juice of 2 limes
Instructions
- In a small bowl, mix the curry powder, cumin, paprika, and ¼ teaspoon of pepper.
- In a medium bowl, drizzle 2 teaspoons of olive oil over the chicken thighs, and sprinkle with the curry mixture. Cover, refrigerate, and marinate for at least 2 hours or up to overnight.
- Preheat the oven to 400°F.
- In a medium bowl, toss the cauliflower with the remaining 2 teaspoons of olive oil and the oregano. In a single layer, arrange the chicken and cauliflower on a baking sheet.
- Bake for 40 minutes, stirring the cauliflower and flipping the chicken pieces once during cooking, until the chicken is well browned and its juices run clear.
- Drizzle with the lime juice and serve.
Cooking Tip
Broccoli or asparagus can be used in place of cauliflower.
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