Ingredients
8 (5- to 7-ounce) bone-in chicken thighs , trimmed
1 ¾ teaspoons table salt , divided
3 tablespoons ground coriander
1 teaspoon pepper , divided
2 tablespoons extra-virgin olive oil
1 head cauliflower (2 pounds), cored and cut into 1-inch florets
10 ounces cherry tomatoes , quartered
1 garlic clove , minced
½ cup plain whole-milk yogurt
3 tablespoons chopped fresh mint , plus ½ cup torn leaves
1 tablespoon lemon juice
Directions
1
Salt the chicken 2 hours before cooking
2
Adjust oven rack to middle position and heat oven to 450 degrees. Sprinkle chicken with ¾ teaspoon salt, coriander, and ½ teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken, skin side down, until skin is browned and crispy, about 7 minutes. Flip chicken and continue to cook 3 minutes longer. Transfer chicken, skin side up, to rimmed baking sheet and roast until chicken registers 175 degrees, about 17 minutes.
3
Meanwhile, heat fat left in skillet over medium-high heat until shimmering. Add cauliflower, ¾ teaspoon salt, and ¼ teaspoon pepper and cook until tender and browned, stirring occasionally, 12 to 14 minutes. Off heat, stir in tomatoes and garlic.
4
Combine yogurt, chopped mint, lemon juice, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in bowl. Transfer cauliflower to platter and sprinkle with mint leaves. Serve chicken with cauliflower and yogurt sauce.