Oven-Baked Pearl Couscous with Roasted Tomatoes, Chickpeas & Feta

I have served this flavorful dish as a vegetarian main dish served over baby spinach and as a side dish with rotisserie chicken, roasted cauliflower and green salad. So versatile! I also love that it is made in one pan.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used Trader Joe’s Harvest Grain Blend with Couscous with Quinoa, Orzo, and Garbanzo Beans and modified the proportions and method. Nice.

Yield: Serves 4 as a main dish or 6 as a side dish

  • 1 pint (2 cups) grape tomatoes, halved (or a combination grape & small Campari- quartered)
  • 1 large shallot, halved and thinly sliced
  • 1/4 cup sliced scallions, for garnish (about 2 large)
  • 2 T extra-virgin olive oil, plus more for drizzling
  • 1 T balsamic vinegar, plus more for drizzling
  • 2 to 3 large garlic cloves, finely grated or minced
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more for serving
  • 3 oregano, rosemary or sage sprigs
  • 2 cups vegetable stock or water (I used 1 cup chicken stock and 1 cup water)
  • 1/3 cup chopped cilantro, dill or parsley, plus more for serving
  • 1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
  • 3/4 teaspoon ground cumin
  • 8 ounces pearl couscous (1 1/2 cups)(I used Trader Joe’s Harvest Brain blend)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 1/2 cups feta, crumbled (about 6 ounces)
  • 1/3 cup freshly grated Parmesan (1 1/2 ounces)( I used Parmigiano-Reggiano)
  1. Heat oven to 425 degrees. (I set my oven to convection roast.)
  2. In a 9×13-inch baking dish, cake pan or gratin dish (I used a ceramic 9×13 baking dish), toss together tomatoes, shallot, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and rosemary, oregano, or sage sprigs. Roast until tomatoes are tender, about 15 minutes.
  3. While tomatoes roast, heat the stock (or stock and water) until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.)
  4. Stir in cilantro, lemon zest and cumin.
  5. Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
  6. Remove foil and fold in the Parmesan and about 3/4ths of the feta (save the rest for garnish). Bake uncovered until feta starts to melt, another 5 minutes.
  7. To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. (I served it in the baking dish as a side dish.)
  8. Top with remaining feta, more Parmesan, scallions, more herbs, pepper and a drizzle of olive oil and balsamic vinegar, as desired.

Chicken & Rice with Leeks & Salsa Verde

I have a few quick weeknight meals to share- perfect for the busy holiday season. I was drawn to this dish because I had several beautiful leeks from my CSA share. I served it with roasted broccoli and Brussels sprouts on the side.

This recipe was adapted from Bon Appétit, contributed by Deb Perelman. I have saved a million fresh sauce recipes to make someday but, regretfully, seldom make one. :/ The salsa verde added so much to this classic comfort food dish!

Because the original recipe incorporated a lot of rice, I ultimately made a second batch of chicken and sauce to serve with the leftovers. Next time, I would double the chicken (to 3 pounds) and the sauce (2 cups of herbs) from the start. The recipe below is updated for this change.

Yield: Serves 4 (1 1/2 pounds chicken) or 8 (2 1/2 to 3 pounds of chicken)

For the Chicken & Rice:

  • 1 1/2 lbs to 3 pounds skinless, boneless chicken thighs
  • Kosher salt and freshly ground pepper
  • 3 T unsalted butter, divided
  • 2 to 3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced
  • zest and juice of 1 lemon, divided
  • 1 1/2 cups long-grain white rice, rinsed until water runs clear (I used Basmati rice)
  • 2 cups chicken stock with 3/4 cups water (or 2 3/4 cups low-sodium chicken broth)

For the Salsa Verde: (make 1/2 recipe below for 1 1/2 pounds chicken)

  • 2 oil-packed anchovy fillets
  • 4 large garlic cloves
  • 2 T drained capers
  • crushed red pepper flakes
  • 2 cups tender herb leaves (such as parsley, cilantro, basil and/or mint)
  • 8 T extra-virgin olive oil
  1. Pat the chicken thighs with a paper towel to absorb excess moisture. Season with salt and pepper. (My chicken thighs were very large, so I cut them in half crosswise.)
  2. Melt 2 tablespoons of butter in a large high-sided skillet over medium-high heat. (I used a large, low and wide enameled cast iron pot with a glass lid.)
  3. Add leeks and half of lemon zest, season with salt and pepper, and mix to coat leeks in butter. Reduce heat to medium-low, cover, and cook, stirring occasionally, until leeks are somewhat tender, about 5 minutes.
  4. Remove lid, increase heat to medium-high, and cook, stirring occasionally, until tender and just starting to take on color, about 3 minutes.
  5. Add rice and cook, stirring often, 3 minutes, then add broth, scraping up any browned bits.
  6. Nestle the chicken thighs (“skin side up”) into rice mixture. Bring to a simmer. Cover, reduce heat to medium-low, and cook until rice is tender and chicken is cooked through, about 25 minutes, or until the internal temperature reaches 165 degrees. Remove from heat.
  7. Cut remaining 1 tablespoon of butter into small pieces and scatter over mixture. Re-cover and let sit 10 minutes.
  8. While the chicken and rice is resting, make the salsa verde. Pulse anchovies, garlic, capers, a few pinches of red pepper flakes, and remaining lemon zest in a food processor until finely chopped.
  9. Add herbs; process until a paste forms.
  10. With motor running, gradually stream in oil until loosened to a thick sauce.
  11. Add half of lemon juice; season salsa verde with salt to taste.
  12. Drizzle remaining lemon juice over chicken and rice. Serve drizzled with salsa verde.

Roasted Lemon Chicken over Garlicky Greens & Rice with Cucumber-Yogurt Sauce

This full-flavored weeknight dish was healthy and delicious. The yogurt sauce was an essential element for my family. Any combination of greens could be used in this dish- I used the ingredients that had just arrived in my CSA box. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated sautéed collard greens, bok choy, and leeks. I served the chicken and greens over brown Basmati rice drizzled with pan juices. We also had warm naan on the side. Great.

Yield: Serves 4 to 6

For the Chicken:

  • 2 1/4 to 2 1/2 pounds boneless, skinless chicken thighs (I used 7 thighs)
  • coarse salt and freshly ground black pepper
  • 4 large garlic cloves, finely grated, minced or passed through a press
  • 1 T finely chopped fresh thyme and/or oregano leaves (I used 1/2 T each) (can substitute 1 teaspoon dried thyme or oregano)
  • large pinch of red-pepper flakes
  • 3 T extra-virgin olive oil
  • 1 lemon, cut lengthwise into 8 thin wedges

For the Garlicky Greens:

  • 3 T extra-virgin olive oil
  • 1 bunch of collard greens, ribs removed, halved lengthwise
  • 2 baby bok choy
  • 1-2 leeks (I used 1 1/2 large leeks), sliced into 1/4-inch half moons and soaked
  • 5 large garlic cloves, thinly sliced
  • coarse salt and freshly ground black pepper
  • large pinch of red pepper flakes, or to taste
  • 1 T sherry vinegar

For the Cucumber-Yogurt Sauce:

  • 1/2 cup plain Greek or other strained, thick yogurt (or substitute labneh or sour cream) (I used 2% Greek yogurt)
  • 1/2 cup coarsely grated seedless cucumber, such as Persian or hothouse cucumbers
  • 1 large garlic clove, finely grated, minced or passed through a press

To Serve:

  • 2 tablespoons chopped fresh mint, parsley, and/or cilantro, for garnish
  • brown Basmati rice, for serving
  • warm flatbread, such as naan, for serving, optional

To Prep & Roast the Chicken:

  1. Heat oven to 425 degrees. (I set my oven to convection roast.)
  2. Pat the chicken dry with paper towels and season generously with the salt and pepper.
  3. In a large bowl, combine 4 of the grated garlic cloves, thyme and/or oregano, red-pepper flakes, and olive oil.
  4. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.) (I marinated the chicken in the refrigerator for 6 hours prior to cooking.)
  5. To Prep the Greens: Cut the ribbed collards into 1/4-inch ribbons. Slice ribbons in half; set aside. Cut the leafy portion of the bok choy into 1/2-inch ribbons. Rinse and dry the collards and leafy bok choy. Cut the bok choy stems into 1/8-inch pieces, cutting larger pieces in half to make relatively equal-sized pieces. Soak separately from the leafy greens to clean; rinse, dry, and set aside.
  6. Arrange chicken and lemons on a parchment paper-lined, rimmed sheet pan in a single layer.
  7. Roast until chicken is cooked through, 20 to 25 minutes in a convection oven, or up to 27 to 35 minutes in a standard oven. The internal temperature should be 165 degrees on an instant read thermometer.
  8. After placing the chicken in the oven, cook the rice, the greens, and make the sauce. (see below)

To Cook the Garlicky Greens:

  1. In a large skillet, heat the olive oil over medium to medium-high. Add the soaked and strained leeks, sliced garlic, and chopped bok choy stems. Season with salt, pepper, and red pepper flakes and cook until beginning to soften, about 5 minutes.
  2. Add the washed leafy greens, 1 to 2 handfuls at a time, and stir until wilted. Continue until all of the greens have been added to the pan. Cook until tender, 3 to 5 minutes.
  3. Season with the sherry vinegar as well as salt and pepper, to taste.

To Make the Cucumber-Yogurt Sauce:

  1. Stir together yogurt, grated cucumber and clove of minced garlic in a small bowl.
  2. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.

To Serve:

  1. Layer the sautéed greens over the rice on a platter or other serving dish.
  2. Top with the roasted chicken. Squeeze roasted lemon wedges all over chicken, and sprinkle with mint/parsley/cilantro and more red-pepper flakes, if desired.
  3. Drizzle some of the accumulated pan juices over the top of everything.
  4. Serve chicken accompanied by cucumber-yogurt sauce and warm flatbread.

Kale & Spinach Spanakopita Pie

This savory pie gobbled up all of the kale from my CSA box. Kale is more appetizing to my crowd when it’s paired with lots of salty cheese. 🙂 We ate it as a main course with sliced heirloom tomatoes and green salad on the side. It would be wonderful served for brunch or a special lunch too.

This recipe was adapted from The Washington Post, contributed by G. Daniela Galarza. I modified the method and incorporated my CSA purple kale and Toscano kale along with baby spinach. Swiss chard and/or collard greens could also be used in the filling.

The original recipe notes that sheep’s milk feta is traditional in spanakopita but any salty, crumbly or grated cheese such as cojita, chevre, extra-sharp white cheddar, paneer or pecorino would also work. The pie can also be made without the crust as a gluten-free option. Healthy and delicious.

Yield: Serves 4 to 6

  • 2 tablespoons olive oil, plus more for brushing
  • 1 bunch (about 4 ounces) scallions, white and green parts, thinly sliced
  • 8 to 10 cups (about 10 ounces) baby spinach (whole) and/or other greens (I used stemmed purple and Toscano kale, sliced into 1/4-inch ribbons)
  • 1/2 teaspoon kosher salt
  • 8 ounces phyllo dough, about half a box, defrosted
  • 1 bunch (about 1 heaping cup leaves) fresh dill or parsley leaves, chopped
  • 1/2 cup plain breadcrumbs
  • 6 ounces feta, crumbled
  • 1/8 teaspoon freshly ground black pepper
  • 3 large eggs, whisked well
  1. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil until shimmering. (I used a 14-inch stainless skillet.)
  2. Add the scallions and cook, stirring occasionally, until they start to brown, about 1 minute.
  3. Add the spinach/greens and salt, and cook until the greens wilt, release their liquid, and dry out, about 5 minutes.
  4. Scrape the mixture into a large bowl and let it cool while you prep the other ingredients and prepare the crust.
  5. Position a rack in the middle of the oven and preheat to 400 degrees. (I set my oven to true convection.)
  6. Brush a 9-inch pie plate with olive oil or coat with cooking spray. (I used a ceramic deep dish pie plate.)
  7. Crumble the feta in a medium bowl. Add the breadcrumbs, black pepper, and chopped herbs. Set aside.
  8. Whisk the eggs in a separate bowl. Set aside.
  9. Unravel the phyllo dough onto a clean, dry work surface. (I cover the stack with damp paper towels, topped with plastic wrap to prevent the dough from drying out.)
  10. Working quickly, gently brush the top sheet of phyllo with some olive oil. There’s no need to oil every spot; the oil will spread as you work. Pick up the first three or four sheets of phyllo in a stack and lay them, oil side up, in the pan, allowing one narrow end to cover the bottom of the pan and the other end to climb up the side of the pie plate and hang over the edge. (I layered the sheets one by one but would group them next time!)
  11. Repeat, brushing the top of the remaining stack of phyllo sheets, and placing the next three or four sheets into the pan, oil side up. Continue oiling and fitting the oiled phyllo into the pie plate, rotating the pan so that the bottom is covered and a roughly even amount of phyllo is hanging over the circumference of the pie plate. This will not look perfect; if the phyllo tears, patch it and keep going. Set the pie plate aside.
  12. Add the chopped herbs, breadcrumbs, feta and black pepper to the cooled spinach, stirring to combine.
  13. Add the eggs, mixing well to combine.
  14. Pour the filling into the phyllo-lined pie plate and, using your fingers, crinkle the phyllo overhang partially over the top of the pie, leaving a 5- to 6-inch diameter in the center exposed. The more crinkled the top is, the nicer it will look once baked, so don’t worry about making this look neat.
  15. Lightly oil any dry spots of phyllo before baking, if needed.
  16. Bake for 22 to 35 minutes, or until the filling is set and the phyllo is deep brown in places, like the color of an almond skin. Serve hot or at room temperature.

Note: The filling can be made one day in advance.

Salmorejo (Andalusian Tomato & Bread Soup)

Christopher Kimball of Milk Street TV announced that this chilled tomato soup was superior in both taste and ease of preparation to my beloved summer gazpacho. I had to try it!

This puréed velvety soup is more elegant, creamy, and filling than gazpacho. We ate it as a complete meal with a green salad. It can be made year round with Campari tomatoes, which I used, or made with peak-season summer tomatoes, of course.

This recipe was adapted from MilkStreetTV.com, contributed by Diane Unger. The bread is undetectable in the finished soup but creates the desirable consistency. The sherry vinegar is an essential ingredient as well. I loved all of the garnishes. Lovely.

Yield: Serves 4

  • 2 pounds ripe tomatoes, cored (I used Campari tomatoes)
  • 2 1/2 ounces country-style white bread, crusts removed, torn into small pieces (about 1 1/2 cups)(I used fresh sourdough)
  • 1/2 medium red bell pepper, stemmed, seeded, and chopped
  • 1 large garlic clove, smashed and peeled
  • 1 tsp granulated sugar
  • 3 T sherry vinegar, plus more to serve
  • kosher salt and freshly ground black pepper
  • 3/4 cup plus 1 T extra-virgin olive oil, plus more to serve
  • 4 thin slices of prosciutto (about 2 ounces), torn into pieces
  • 3 or 4 hard-cooked eggs, peeled and sliced or quartered, optional
  • finely chopped fresh flat-leaf parsley or cilantro
  1. In a blender, combine the tomatoes, bread, bell pepper, garlic, sugar, vinegar, 2 teaspoons salt and 1 teaspoon pepper. Blend on high until completely smooth and no bits of tomato skins remain, about 1 minute. (I used a Vitamix.)
  2. With the blender running, gradually add 3/4 cup olive oil.
  3. Transfer to a large bowl of lidded container, then taste and season with salt and pepper.
  4. Cover and refrigerate until well chilled, at least 2 hours or up to 4 hours.
  5. While the soup chills, make the hard-cooked eggs, if using. Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch of water. Bring to a full boil, remove from heat and cover. Let sit for 10 minutes, drain. Place eggs in an ice bath. When cool enough to handle, peel and quarter or slice. Set aside.
  6. While the eggs cool, place a 12-inch nonstick skillet over medium and heat the remaining 1 tablespoon oil until shimmering.
  7. Add the prosciutto and cook, stirring occasionally, until crisp, about 2 minutes. Transfer to a paper towel–lined plate and let cool completely, then roughly chop; set aside.
  8. Taste the soup and season again with salt and pepper. (Chilling the soup blunts the flavor and additional seasoning may be required.)
  9. Ladle the soup into (preferably chilled) bowls. Top with the prosciutto, hard-cooked egg (if using) and chopped parsley or cilantro.
  10. Drizzle with additional oil and vinegar, as desired. (I omitted this addition.)

Ethiopian Chickpea Stew (Shiro Wat) & Stewed Collard Greens (Gomen Wat)

My sister introduced me to Ethiopian food many moons ago. Ever since, we have really enjoyed eating at Ethiopian restaurants but I have never prepared any dishes at home. After receiving collard greens and parsley in my CSA share, this seemed like a fitting menu to try. It could be served any time of year. For us, it was a perfect meal to serve on a rainy and cool June evening.

I loved the brightness that the grated ginger, lemon, and chopped fresh chile added to the tender, stewed collard greens after cooking. The chickpea stew recipe utilizes the genius technique of incorporating ground red lentils to thicken the base.

The recipes were adapted from 177milkstreet.com. I changed the proportions and decreased the heat intensity. I served it over rice with dollops of whole milk Greek yogurt to offset the spice. I also omitted the fresh chile garnish in the chickpea stew. In a restaurant, these dishes would be served with injera, Ethiopian flatbread.

Yield: Serves 4

For the Stewed Collard Greens (Gomen Wat):

  • 1 1/2 T ghee
  • 1/2 medium yellow onion, halved and thinly sliced
  • coarse salt and freshly ground black pepper
  • 4 large garlic cloves, minced
  • 1 1/2 T minced fresh ginger, divided
  • scant 1/2 tsp freshly ground cardamom
  • 1/4 tsp ground turmeric
  • 1/2 pound stemmed collard greens, cut into 1/2-inch ribbons and roughly chopped
  • 3/4 to 1 cup chicken, vegetable or beef stock, divided
  • 1/2 to 1 Fresno or serrano chile, stemmed, seeded, and thinly sliced
  • 1/2 T freshly squeezed lemon juice

For the Berbere Spice Blend: (you will have a little extra)

  • 1 T smoked sweet paprika
  • 1 1 /2 tsp sweet paprika
  • 1/4 to 1/2 tsp cayenne pepper
  • 1/2 tsp ground ginger
  • 1/2 tsp onion powder
  • 1/2 tsp ground coriander
  • scant 1/2 tsp garlic powder
  • heaping 1/4 tsp freshly ground cardamom
  • 1/4 tsp dried basil, ground or crushed into a powder
  • 1/8 tsp ground cumin

For the Chickpea Stew (Shiro Wat):

  • 2 T red lentils
  • 3 T ghee
  • 1 medium yellow onion, chopped
  • 2 cups (1 pint) cherry or grape tomatoes, halved
  • 8 to 10 medium garlic cloves, minced
  • 2 T minced or grated fresh ginger
  • 2 T Berbere Spice Blend (above)
  • 2 15.5-oz cans chickpeas, rinsed and drained
  • coarse salt and freshly ground black pepper
  • 1 cup lightly packed fresh flat-leaf parsley, chopped
  • 1 jalapeño or Fresno chile, stemmed and chopped, optional (I omitted it)
  • cooked rice, for serving, optional (I served both dishes over white Basmati rice)
  • whole milk Greek yogurt, for serving, optional
  • injera (flatbread), for serving, optional

To Make the Stewed Collard Greens:

  1. In a large pot over medium, melt the ghee. (I used an enameled cast iron Dutch oven.)
  2. Add the onion and cook, stirring occasionally, until lightly browned, 5 to 10 minutes. 
  3. Stir in the garlic, 1 tablespoon of grated ginger, the cardamom and turmeric. Cook, stirring occasionally, until fragrant and lightly toasted, about 1 minute.
  4. Add about half of the collards and cook, stirring, until slightly wilted, then add the remaining collards.
  5. Stir the stock and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until the collards are tender, 20 to 30 minutes. (I cooked it for 30 minutes.)
  6. Off heat, stir in the chopped chile, lemon juice and remaining 1/2 tablespoon ginger.
  7. Taste and season with salt and pepper, then transfer to a serving dish.

To Make the Spice Blend:

  1. In a small bowl or jar, stir or shake together all ingredients until combined. The berbere will keep in an airtight container in a cool, dry spot for up to 2 months. (I used a recycled glass spice jar.)

To Make the Chickpea Stew:

  1. In a spice grinder, pulse the lentils until finely ground, about 10 pulses; set aside.
  2. In a large saucepan over medium, melt the ghee. (I used a low and wide enameled cast iron pot.)
  3. Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
  4. Stir in the tomatoes, garlic, ginger and berbere. Cook, stirring occasionally, until the tomatoes have given up their liquid and the mixture is beginning to brown, 3 to 5 minutes.
  5. Add the chickpeas, ground lentils, 2 cups water and ½ teaspoon each salt and pepper. Boil over medium-high, then reduce to medium and cook at a simmer, uncovered and stirring often, until the sauce clings to the chickpeas and the desired thickness and consistency is achieved, about 15 to 20 minutes. (If serving over rice, cook the rice at this time.)
  6. Off heat, stir in the parsley and chili (if using).
  7. Taste and season with salt and pepper.
  8. Serve the stewed collard greens and chickpea stew with injera or over rice topped with a dollop of yogurt, as desired.

Roasted Chicken Thighs with Cauliflower & Cilantro-Yogurt Sauce

This is another quick and easy weeknight dinner. I love sheet pan meals! The yogurt sauce was absolutely essential- we all gobbled it up dolloped over both the cauliflower and the chicken. The spice blend, especially the smoked paprika, gave the chicken a great depth of flavor. Nice.

This recipe was adapted from The New York Times, contributed by Yossy Arefi. I used boneless, skinless chicken thighs and modified the proportions as well as the marinating and cooking times. I served it with roasted potatoes (made simultaneously in the same oven) and crusty sourdough bread.

Yield: Serves 4 to 6

For the Roasted Chicken Thighs & Cauliflower:

  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon Aleppo pepper flakes
  • 1/4 teaspoon red-pepper flakes
  • 3 1/2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 10 boneless, skinless, chicken thighs (about 2 1/2 pounds) or 6 bone-in, skin-on chicken thighs (about 3 pounds)
  • 1 small head cauliflower (about 1 1/2 pounds), cut into 2-inch florets (about 5 cups)
  • 3 shallots, quartered lengthwise (about 1 heaping cup)

For the Herbed Yogurt Sauce:

  • 10 oz (about 1 1/4 cups) Greek yogurt
  • 1 tablespoon chopped fresh flat leaf parsley or mint
  • 3 tablespoons chopped fresh cilantro, plus more for garnish
  • 2 tablespoons lemon juice, plus more for serving (I used Meyer lemon juice)
  • 1 garlic clove, finely grated (I used a garlic press)
  1. In a large bowl, whisk together the coriander, paprika, Aleppo pepper, and red pepper flakes with 1 1/2 tablespoons oil and a big pinch of salt and pepper.
  2. Pat the chicken dry and trim excess fat.
  3. Add the chicken to the bowl and toss to coat in the oil and spices. Cover and marinate in the refrigerator at least 30 minutes and up to overnight. (I marinated the chicken for 2 hours.)
  4. Heat oven to 425 degrees and set a rack in the center. (I set my oven to convection roast.)
  5. Arrange the chicken, “skin-side up”, on a large parchment paper-lined baking sheet.
  6. Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl with the residual marinade. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
  7. Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 20 to 25 minutes for boneless and up to 40 minutes for bone-in. The internal temperature should read 165 degrees on instant read thermometer. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
  8. While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, parsley or mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving. (I made the sauce after making the chicken marinade and let it sit in the refrigerator during the marinating time as well.)
  9. Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice.
  10. Serve with yogurt sauce on the side, sprinkled with fresh cilantro, if desired.

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