Sheet-Pan Chicken & Cheesy Cauliflower Gratin

food52.com

MJMB

subheading: For the chicken:

6 chicken thighs, bone-in and skin-on (about 2.5 pounds total)

2 tablespoons Dijon mustard

2 tablespoons plain full-fat yogurt (Greek or regular)

2 tablespoons extra-virgin olive oil

1 tablespoon sweet paprika

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper, plus more to taste

subheading: For the gratin:

1 large cauliflower (about 2 pounds), stems and core removed, and florets very thinly sliced (see Author Notes)

1 teaspoon sweet paprika

4 teaspoons extra-virgin olive oil, divided

2 teaspoons lemon zest (from 1 large lemon)

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon Aleppo pepper

1 cup shredded Gruyère or aged cheddar, divided (see Author Notes)

½ cup panko bread crumbs

1 teaspoon dried thyme

Directions at food52.com

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