Roasted Cauliflower Chicken Sheet Pan (Print View)

Seasoned chicken thighs and cauliflower florets roasted together on one pan with smoked paprika and cumin for a fuss-free weeknight dinner.

# Components:

→ Proteins

01 - 4 boneless, skinless chicken thighs, approximately 1.1 lb

→ Vegetables

02 - 1 medium head cauliflower, cut into florets, approximately 1.3 lb
03 - 1 medium red onion, sliced

→ Marinade and Seasonings

04 - 3 tablespoons olive oil
05 - 2 teaspoons smoked paprika
06 - 1 teaspoon ground cumin
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon ground black pepper
09 - 1 1/2 teaspoons kosher salt
10 - 1/4 teaspoon chili flakes, optional

→ For Serving

11 - 2 cups cooked basmati or jasmine rice
12 - 2 tablespoons fresh parsley or cilantro, chopped
13 - Lemon wedges

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a large mixing bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, salt, black pepper, and chili flakes.
03 - Add chicken thighs to the seasoning mixture and toss thoroughly to coat evenly. Set aside.
04 - Add cauliflower florets and sliced red onion to the remaining marinade in the bowl. Toss well to ensure even coating.
05 - Spread seasoned cauliflower and red onions evenly across the prepared sheet pan. Nestle chicken thighs among the vegetables.
06 - Roast in the preheated oven for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and cauliflower is golden and tender.
07 - While the sheet pan roasts, prepare rice according to package instructions if not already cooked.
08 - Divide cooked rice among serving plates. Top with roasted chicken and vegetables. Garnish with chopped parsley or cilantro and a squeeze of fresh lemon juice.

# Expert Advice:

01 -
  • Everything roasts together so you only dirty one pan and your oven does all the work while you catch your breath.
  • The cauliflower gets crispy golden edges that taste almost nutty, soaking up all the smoky spices from the chicken.
  • Chicken thighs stay juicy no matter what, so even if you forget to check the timer, dinner still turns out tender and forgiving.
02 -
  • Don't overcrowd the pan or everything will steam and turn soggy instead of getting those crispy caramelized edges you're after.
  • Let the chicken sit at room temperature for ten minutes before roasting so it cooks more evenly and doesn't cool down the oven when you slide it in.
  • Check the chicken at 25 minutes because oven temperatures vary wildly, and overcooked chicken thighs are still forgiving but why risk it.
03 -
  • Use parchment paper instead of foil because it creates better browning and nothing ever sticks, even the caramelized onion bits.
  • If your cauliflower isn't getting crispy enough, spread it out more and give it five extra minutes after you remove the chicken.
  • Taste a piece of cauliflower before you serve and if it needs more salt, sprinkle some flaky sea salt over everything at the end for a little crunch.
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