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Prep Time:25 minsAdditional Time:2 hrs 35 minsTotal Time:3 hrsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:2 hrs 35 minsTotal Time:3 hrsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:2 hrs 35 mins
Additional Time:
2 hrs 35 mins
Total Time:3 hrs
Total Time:
3 hrs
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4tablespoonsextra-virgin olive oil, divided½lemon, juiced3clovesgarlic, minced2tablespoonsground sumac1teaspoonground cumin¾teaspoonsalt, divided2poundsbone-in chicken thighs, trimmed1(2 pound)head purple cauliflower, cut into florets (8 cups)1mediumred onion, cut into 1/2-inch wedges½cuplabneh (see Tip) or whole-milk plain Greek yogurt2tablespoonspine nuts, toasted1tablespoonchopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
4tablespoonsextra-virgin olive oil, divided
½lemon, juiced
3clovesgarlic, minced
2tablespoonsground sumac
1teaspoonground cumin
¾teaspoonsalt, divided
2poundsbone-in chicken thighs, trimmed
1(2 pound)head purple cauliflower, cut into florets (8 cups)
1mediumred onion, cut into 1/2-inch wedges
½cuplabneh (see Tip) or whole-milk plain Greek yogurt
2tablespoonspine nuts, toasted
1tablespoonchopped fresh parsley
DirectionsWhisk 2 tablespoons oil, lemon juice, garlic, sumac, cumin and 1/4 teaspoon salt in a medium bowl. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.Position racks in center and lower third of oven. Place a rimmed baking sheet on the lower rack and preheat to 400 degrees F.Place cauliflower and onion on another rimmed baking sheet. Drizzle with the remaining 2 tablespoons oil and season with the remaining 1/2 teaspoon salt; toss to coat. Remove the chicken from the marinade (discard the remaining marinade) and place, skin-side down, on the preheated pan; return to the lower rack. Place the vegetables on the center rack. Roast, turning the chicken and stirring the vegetables halfway through, until an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F and the vegetables are tender, 25 to 35 minutes.Smear labneh (or yogurt) on a serving platter and top with the chicken and vegetables. Drizzle with any juices from the chicken and sprinkle with pine nuts and parsley.TipsTo make ahead: Marinate chicken (Step 1) overnightTip: To make labneh, line a large sieve with 4 layers of cheesecloth. Set it over a deep bowl leaving at least 3 inches of space below it. Whisk 4 cups whole-milk plain yogurt with 1/4 tsp. salt; spoon into the cheesecloth. Refrigerate until at least 1 cup of liquid has drained out, 12 to 24 hours. (Discard liquid.) Refrigerate labneh for up to 1 week.Originally appeared: EatingWell Magazine, April 2020
Directions
Whisk 2 tablespoons oil, lemon juice, garlic, sumac, cumin and 1/4 teaspoon salt in a medium bowl. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.Position racks in center and lower third of oven. Place a rimmed baking sheet on the lower rack and preheat to 400 degrees F.Place cauliflower and onion on another rimmed baking sheet. Drizzle with the remaining 2 tablespoons oil and season with the remaining 1/2 teaspoon salt; toss to coat. Remove the chicken from the marinade (discard the remaining marinade) and place, skin-side down, on the preheated pan; return to the lower rack. Place the vegetables on the center rack. Roast, turning the chicken and stirring the vegetables halfway through, until an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F and the vegetables are tender, 25 to 35 minutes.Smear labneh (or yogurt) on a serving platter and top with the chicken and vegetables. Drizzle with any juices from the chicken and sprinkle with pine nuts and parsley.TipsTo make ahead: Marinate chicken (Step 1) overnightTip: To make labneh, line a large sieve with 4 layers of cheesecloth. Set it over a deep bowl leaving at least 3 inches of space below it. Whisk 4 cups whole-milk plain yogurt with 1/4 tsp. salt; spoon into the cheesecloth. Refrigerate until at least 1 cup of liquid has drained out, 12 to 24 hours. (Discard liquid.) Refrigerate labneh for up to 1 week.
Whisk 2 tablespoons oil, lemon juice, garlic, sumac, cumin and 1/4 teaspoon salt in a medium bowl. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.
Position racks in center and lower third of oven. Place a rimmed baking sheet on the lower rack and preheat to 400 degrees F.
Place cauliflower and onion on another rimmed baking sheet. Drizzle with the remaining 2 tablespoons oil and season with the remaining 1/2 teaspoon salt; toss to coat. Remove the chicken from the marinade (discard the remaining marinade) and place, skin-side down, on the preheated pan; return to the lower rack. Place the vegetables on the center rack. Roast, turning the chicken and stirring the vegetables halfway through, until an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F and the vegetables are tender, 25 to 35 minutes.
Smear labneh (or yogurt) on a serving platter and top with the chicken and vegetables. Drizzle with any juices from the chicken and sprinkle with pine nuts and parsley.
Tips
To make ahead: Marinate chicken (Step 1) overnight
Tip: To make labneh, line a large sieve with 4 layers of cheesecloth. Set it over a deep bowl leaving at least 3 inches of space below it. Whisk 4 cups whole-milk plain yogurt with 1/4 tsp. salt; spoon into the cheesecloth. Refrigerate until at least 1 cup of liquid has drained out, 12 to 24 hours. (Discard liquid.) Refrigerate labneh for up to 1 week.
Originally appeared: EatingWell Magazine, April 2020
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Nutrition Facts(per serving)567Calories39gFat18gCarbs39gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
