Roasted Curry Chicken and Cauliflower
¾ cup plain Greek yogurt
2 tablespoons olive oil
2 teaspoons curry powder
¾ teaspoon salt
¼ teaspoon ground black pepper
4 bone-in, skin-on chicken thighs
1 cauliflower, cut into florets
½ cup chopped cucumber
1 clove garlic, minced
2 tablespoons mint leaves
Preheat oven to 450°F. In a resealable plastic bag combine 1/4 cup yogurt, 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
Add chicken and cauliflower; shake to coat.
Arrange in a 15 x 10 x 1-inch baking pan.
Bake 25 to 30 minutes or until chicken is done (175°F), turning chicken and stirring cauliflower halfway through.
Meanwhile, in a small bowl stir together remaining yogurt, the cucumber, garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Serve chicken and cauliflower with sauce and a sprinkle of mint.