Roasted Chicken Thighs With Cauliflower and Herby Yogurt

1. Preheat oven and prepare spice mixture

Start by preheating your oven to 425 degrees, ensuring the center rack is positioned correctly. In a large bowl, whisk together the ground coriander, smoked paprika, Aleppo pepper flakes, and one tablespoon of olive oil. Season the mixture generously with kosher salt and black pepper.

2. Coat chicken with spice mixture

Add the chicken thighs to the bowl, tossing them until each piece is well-coated with the spice mixture.

3. Prepare vegetables

In another large bowl, combine the cauliflower florets and quartered shallots with the remaining two tablespoons of olive oil. Season with kosher salt and black pepper, and toss to ensure everything is evenly coated.

4. Arrange and bake

Arrange the vegetables around the seasoned chicken thighs on a baking sheet. Place the baking sheet in the preheated oven and bake for about 40 minutes, occasionally tossing the vegetables to ensure they brown evenly.

5. Prepare herby yogurt sauce

While the chicken and vegetables are roasting, prepare the herby yogurt sauce. In a medium bowl, whisk together the Greek yogurt, chopped mint, chopped cilantro, lemon juice, and finely grated garlic. Season with kosher salt and black pepper to taste, and refrigerate until ready to serve.

6. Finish and serve

When everything is ready, transfer the chicken and vegetables to a serving platter. Drizzle them with any juices that have collected on the baking sheet. Finish with a squeeze of fresh lemon juice. Serve the herby yogurt sauce on the side and garnish with additional chopped cilantro.