Curried Chicken with Cauliflower, Apricots, & Olives

8 boneless, skinless chicken thighs (about 2 lbs. total)
4 T. extra virgin olive oil, divided
4 t. curry powder, divided
1/4 t. cayenne pepper
1 t. smoked paprika, divided
1/2 t. ground cinnamon
1 T. apple cider vinegar
1 t. kosher salt, divided
1 head cauliflower, cut into florets
3/4 c. chopped dried apricots, soaked in hot water for 5 minutes and drained
1 c. putted green olives, halved

Combine chicken thighs with 2 T. olive oil, 2 t. curry powder, cayenne pepper, 1/2 t. paprika, cinnamon, vinegar, and 1/2 t. salt in a large zip-top bag. Seal and mush gently to coat the chicken. Marinate in the refrigerator for 45 to overnight.

Preheat the oven to 425 degrees with a rack in the middle position. Line a sheet pan with parchment paper.

Place the cauliflower on the sheet pan. Add the remaining 2 T. olive oil, 2 t. curry powder, 1/2 t. paprika, and 1/2 t. salt, and toss to coat. Scatter the apricots and olives over the cauliflower, and toss to coat. Spread into a single layer.

Remove the chicken from the marinade and place it atop the cauliflower mixture, spacing the pieces evenly apart. Discard the bag with any remaining marinade. Roast, rotating the pan halfway through, until the cauliflower is slightly charred and the chicken is cooked through, about 45 minutes.

Enjoy warm, piled with cauliflower, apricots, and olives.

Serves 4-6.

Adapted from Sheet Pan Suppers, p. 54.