Ingredients
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4 tablespoons extra-virgin olive oil, divided
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½ lemon, juiced
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3 cloves garlic, minced
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2 tablespoons ground sumac
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1 teaspoon ground cumin
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¾ teaspoon salt, divided
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2 pounds bone-in chicken thighs, trimmed
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1 (2 pound) head purple cauliflower, cut into florets (8 cups)
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1 medium red onion, cut into 1/2-inch wedges
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½ cup labneh (see Tip) or whole-milk plain Greek yogurt
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2 tablespoons pine nuts, toasted
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1 tablespoon chopped fresh parsley
Directions
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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.
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Position racks in center and lower third of oven. Place a rimmed baking sheet on the lower rack and preheat to 400 degrees F.
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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.
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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.
Nutrition Facts (per serving)
567 | Calories |
39g | Fat |
18g | Carbs |
39g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 3 oz. chicken & 1 1/2 cups vegetables | |
Calories 567 | |
% Daily Value * | |
Total Carbohydrate 18g | 7% |
Dietary Fiber 6g | 23% |
Total Sugars 7g | |
Protein 39g | 78% |
Total Fat 39g | 50% |
Saturated Fat 9g | 43% |
Cholesterol 177mg | 59% |
Vitamin A 1859IU | 37% |
Vitamin C 116mg | 128% |
Folate 146mcg | 36% |
Sodium 653mg | 28% |
Calcium 115mg | 9% |
Iron 4mg | 20% |
Magnesium 86mg | 21% |
Potassium 1203mg | 26% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* 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.