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Roasted Curry Chicken and Cauliflower

Roasted Curry Chicken


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.

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