As soon as school started back in August, I immediately started craving cozy foods. I put meatloaf and Italian sausage stew on the schedule, and we spent that first week back sweating while pretending like we enjoyed eating pot roast on a 90 degree day.
I quickly pivoted back to grilling and pasta salads, but now the calendar has flipped to October and I simply cannot wait another minute to crank on the oven and make our favorite comfort foods. (Yes, it was still 85 degrees one day this week, and no, I will not be taking any further questions on this matter).
These Sheet Pan Coriander Chicken Thighs are our newest obsession of the season, a surprise hit that all of us have been gobbling up. This seasoning blend is doing the Lord’s work, with warm + citrusy coriander, smoky paprika, and hints of garlic. The same seasoning pairs beautifully with cauliflower and red onion, which goes on the same pan as the chicken thighs, and benefits from roasting with the juices of the chicken.
The best part of this meal is, without question, the chicken skin, which is gloriously crispy and spiced. My children pick it off (they know not what they do), but this fortunately just means more crispy skin for the rest of us. Blessedly, the children are very into the chicken itself—it’s tender and juicy and they really seem to like eating it off the bones like cavemen. Whatever gets them to eat some protein, man.
I’ve included a really easy mint yogurt sauce in the recipe, but this step is 100% optional. Store bought tzatziki also pairs well, as does a sprinkling of feta cheese.
This dish would do quite nicely for a cozy, casual dinner party. Just double everything and roast two sheet pans at once! Ask your guests to bring pita or naan or the aforementioned dips.
Here’s to comfort food season! May the weather get cool enough for us to enjoy it.
