Roasted Cauliflower Chicken Sheet Pan (Print View)

Succulent chicken and tender cauliflower florets seasoned and roasted together on a single sheet pan for a flavorful, fuss-free dinner.

# Ingredient List:

→ 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 & 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 chopped fresh parsley or cilantro
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 bowl and toss to coat thoroughly with marinade. Set aside on a clean surface.
04 - Add cauliflower florets and sliced red onion to the remaining marinade in the bowl. Toss well to ensure even coating.
05 - Spread cauliflower and red onions evenly across the prepared sheet pan. Nestle seasoned chicken thighs among the vegetables.
06 - Roast in preheated oven for 25 to 30 minutes until chicken reaches internal temperature of 165°F and cauliflower is golden and tender.
07 - While roasting, prepare rice according to package instructions if not already cooked.
08 - Divide rice among serving plates. Top with roasted chicken and vegetables. Garnish with chopped parsley or cilantro and lemon juice.

# Expert Tips:

01 -
  • Everything cooks on a single sheet pan so cleanup takes about ninety seconds and you can actually sit down to eat
  • The chicken stays ridiculously juicy while the cauliflower gets crispy golden edges that disappear faster than you think possible
  • The spice blend smells like a restaurant kitchen but uses only what you already have in your cupboard
02 -
  • Do not skip lining the pan because cauliflower can stick and burn in spots, leaving you with a scrubbing project instead of a quick rinse
  • Check your chicken with a thermometer instead of guessing, overcooked thighs lose their juicy magic and undercooked chicken is just not worth the risk
  • If your cauliflower florets are huge, cut them smaller so they cook in the same time as the chicken or you will end up with crunchy vegetables and dried out meat
03 -
  • Pat the chicken thighs dry with paper towels before tossing them in the marinade so the spices stick better and the skin gets crispier
  • Let the sheet pan sit for a minute after pulling it from the oven, the residual heat finishes cooking any undercooked spots and the juices settle into the vegetables
  • Double the spice blend and keep the extra in a jar, it works on roasted potatoes, salmon, or even popcorn when you want that smoky kick
Go Back