Roasted Chicken With Cauliflower And Chickpeas Recipes

SHEET-PAN CHICKEN WITH CHICKPEAS, CUMIN AND TURMERIC

Steps:

• Season chicken parts with salt and pepper.
• Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
• Place oven rack on the top third of the oven and heat to 425 degrees.
• Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
• Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
• Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
• Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.

BROILED YOGURT-MARINATED CHICKEN AND CHICKPEAS

Steps:

• Preheat broiler on high with a rack 8 inches below element. Stir together yogurt, lime zest, 2 tablespoons lime juice, and 2 teaspoons ras el hanout; season with salt and pepper. Season chicken; add to yogurt mixture. Let stand 20 minutes. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season. Broil 5 minutes. Toss chickpeas with 1 tablespoon oil and remaining 1 teaspoon ras el hanout; season. Add to sheet along with chicken.
• Broil, flipping chicken once, until just cooked through and carrots are tender, 8 to 10 minutes a side. Toss onion with remaining 2 tablespoons lime juice and 1 tablespoon oil; season. Stir a handful of cilantro into couscous. Serve chicken, chickpeas, and carrots over couscous with pickled onion, yogurt, more cilantro, and a drizzle of oil.

ROASTED CAULIFLOWER AND CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F.
• Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

ROASTED CHICKEN THIGHS WITH CAULIFLOWER AND HERBY YOGURT

Steps:

• Heat oven to 425 degrees and set a rack in the center.
• In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet.
• Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
• Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
• While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.
• Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.

SPICED CHICKPEAS WITH CAULIFLOWER AND ROASTED LEMON

Steps:

• Position racks in the top and bottom thirds of oven and heat to 425 degrees. Bring a small pot of heavily salted water to a boil. Add lemon slices and simmer until softened, about 5 minutes. Drain, pat dry with a clean kitchen towel and cut slices into quarters.
• On a rimmed sheet pan, toss cauliflower, tomatoes and jalapeños with 1/4 cup oil and 1/2 teaspoon salt. Fold in lemon slices. Place pan on bottom rack of oven and roast, tossing every 10 minutes, until well-browned, about 35 to 45 minutes.
• In a small bowl, stir together 1/4 cup oil, cumin seeds, tomato paste, Tabasco, ground turmeric, cumin and coriander.
• On a separate rimmed sheet pan, toss together chickpeas, potatoes, spice-oil mixture and salt to taste. Top with rosemary sprigs. Roast on top rack until potatoes are golden, 30 to 40 minutes, tossing mixture halfway through. Remove pan and toss with more salt to taste.
• While everything is roasting, make the sauce: In a small bowl, whisk together yogurt, dill, basil, parsley, garlic, 1/2 teaspoon salt and a squeeze of lemon juice. Taste and add more salt or lemon if needed.
• To serve, toss roasted chickpeas and potatoes with cauliflower mixture. Drizzle with more oil, yogurt sauce and herbs.