Roasted Cauliflower Chicken Sheet Pan (Printable)

Tender chicken thighs and golden cauliflower roasted with aromatic spices on one pan for an effortless satisfying meal.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken thighs (about 1.1 lb)

→ Vegetables

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

→ Marinade & Seasonings

04 - 3 tbsp olive oil
05 - 2 tsp smoked paprika
06 - 1 tsp ground cumin
07 - 1 tsp garlic powder
08 - 1/2 tsp ground black pepper
09 - 1 1/2 tsp kosher salt
10 - 1/4 tsp chili flakes

→ For Serving

11 - 2 cups cooked basmati or jasmine rice
12 - 2 tbsp 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 for easy cleanup.
02 - In a large bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, salt, black pepper, and chili flakes until well combined.
03 - Add chicken thighs to the bowl and toss to coat evenly with marinade. Remove chicken and set aside.
04 - Add cauliflower florets and sliced red onion to the remaining marinade. Toss well to coat evenly.
05 - Spread cauliflower and red onions evenly on the prepared sheet pan. Nestle chicken thighs among the vegetables in a single layer.
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 plates. Top with roasted chicken and vegetables. Garnish with chopped fresh parsley or cilantro and serve with lemon wedges.

# Expert Advice:

01 -
  • Effortless Cleanup: Everything is cooked on a single sheet pan, making the post-dinner tidy-up a breeze.
  • Bold Mediterranean Flavors: Smoked paprika and cumin provide a warm, smoky profile that perfectly complements the roasted vegetables.
  • Healthy and Balanced: A complete, gluten-free meal featuring high-quality protein and fiber-rich cauliflower.
02 -
  • Temperature Check: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Even Roasting: Cut the cauliflower into uniform florets so they cook at the same rate as the chicken and onions.
  • Rice Prep: If you are using freshly cooked rice, start it just as the sheet pan goes into the oven to have everything hot and ready at the same time.
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