Every blog should have an OMG FOLDER. Mine does not. If it had, this recipe would be rushed into it with great enthusiasm. Normally I bake chicken thighs low and slow, but this method won my heart because it gave a full meal with side-dish included, with very little effort. This would be great for company. Keep that in mind, if dinner parties are coming back to your world.
SHEET-PAN CHICKEN THIGHS WITH GARBANZO BEANS AND CAULIFLOWER
(adapted from several sources)
6 chicken thighs, bone-in, with skin on
Kosher salt and freshly ground pepper
3/4 cup full-fat Greek yogurt
2 tablespoons fresh lemon juice
2 teaspoons ground turmeric, divided
2 tablespoons water
1 (15-ounce) can chickpeas, drained and rinsed
1 small head of cauliflower, florets cut in small pieces
1 tablespoon fennel seed
1 teaspoon ground cumin
2 tablespoons olive oil
Season chicken parts with salt and pepper to taste. Combine yogurt, lemon juice, turmeric and water in a large bowl, add 1/2 tsp additional salt. Add chicken and toss to coat evenly. Let sit at least 2 hours in the fridge, up to overnight.
Heat oven to 425F.
In a large bowl, mix the oil with the spices (fennel seed, cumin, remaining teaspoon of turmeric). Add the garbanzo beans and cauliflower florets, toss well to coat. Add the veggies to a baking sheet covered with aluminum foil, open small spaces to fit the chicken pieces, and bake for 45 to 50 minutes until the chicken is golden brown, and the skin starts to get crispy.
ENJOY!
to print the recipe, click here
Comments: This was one of the best meals of 2022. I did not touch the veggies during the roasting time, although I intended to. But a lot was happening and I never got to it. It turns out that some of the garbanzo beans caramelized so intensely that they had this delicious crunchy texture at the bottom. Same for some pieces of cauliflower. So I advise you to keep an eye on it, but don’t worry about mixing things often. Let the oven do its magic.
If you want to make a full meal just with this sheet pan, I advise on doubling the amount of veggies. We paired it with a simple salad. Couscous would be perfect, if you don’t mind some carb-indulgence. Tahdig rice would take this into sinful territory. I intend to explore that territory in the near future, because life is short, and tahdig too good.
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Bewitching Kitchen 
I know this terrific recipe would feed a crowd with the greatest of ease but about half of it should also work ever so well for a single gal like me sitting in voluntary lockdown amidst life gone ‘mad’ outside ! Now if only my ‘long lost’ wine delivery would find my address . . . I actually seem to have all else. I usually buy my thighs boneless and without skin mainly to use cut up in my multitude of stirfries et al, but have some whole ones in the freezer. Like your very elegant spicing . . . methinks it has a tad of Brazil in its makeup 🙂 ? . . . best . . .
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I think boneless chicken thighs might be my favorite, so many ways to use it, and cooks fast too – but in this recipe it is really a must to get the bone-in…. Bogey says hi….
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Chicken thighs are my absolute favorite part of the bird, and of course cooking them on a sheet like this is a terrific method. This is a really nifty looking recipe, I’ll have to give it a whirl. I have to admit I’m not a fan of cauliflower, so that may go on the compost heap (aka “NewWifey(tm)”), and I might also substitute fresh fennel bulbs for seeds, since I love them roasted. But maybe not, because I’m also lazy. Anyway, thanks for another winner, Sally! 🙂
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oh, fennel bulbs!!!! I need to make that…. it will be fantastic, I am sure… stay tuned!
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I love sheet pan dinners and this absolutely works into a weeknight. Thank you Sally.
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