Sheet Pan Chicken Cheesy Cauliflower Gratin

Ingredients

• 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
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 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)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Aleppo pepper or red pepper flakes
• 1 cup shredded Gruyère or aged cheddar, divided (see Author Notes)
• 1/2 cup panko bread crumbs
• 1 teaspoon dried thyme

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