Roasted Curry Chicken and Cauliflower


Marinating chicken in Greek yogurt makes it super-moist. This chicken marinade is an especially brilliant strategy with this sheet pan recipe since you also use yogurt in the tzatziki-inspired sauce.

Roasted Curry Chicken and Cauliflower
Photo: Carson Downing
Prep Time:
10 mins
Total Time:
35 mins


  • ¾ cup plain Greek yogurt

  • 2 tablespoon olive oil

  • 2 teaspoon curry powder

  • ¾ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 4 bone-in, skin-on chicken thighs

  • 1 small head cauliflower, cut into florets

  • ½ cup chopped cucumber

  • 1 clove garlic, minced

  • 2 tablespoon mint leaves


  1. 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.

  2. 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.

Nutrition Facts (per serving)

327 Calories
15g Fat
8g Carbs
40g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 327
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 15%
Cholesterol 163mg 54%
Sodium 611mg 27%
Total Carbohydrate 8g 3%
Total Sugars 4g
Protein 40g
Vitamin C 49.2mg 246%
Calcium 95mg 7%
Iron 2.3mg 13%
Potassium 677mg 14%
Folate, total 65.6mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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