Roasted Cauliflower Chicken Sheet Pan (Print)

Seasoned chicken and cauliflower roasted together on one sheet pan with smoky spices. Serve over rice for an easy 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 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 thoroughly to coat with marinade. Remove and set aside on a clean plate.
04 - Add cauliflower florets and sliced red onion to the remaining marinade in the bowl. Toss well to ensure even coating.
05 - Spread coated cauliflower and red onions evenly on the prepared sheet pan. Nestle the marinated 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 the 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 cooks on one pan, which means minimal cleanup and maximum flavor as the chicken juices mingle with the roasted vegetables.
  • The combination of smoked paprika and cumin creates a warm, earthy flavor that makes even picky eaters ask for seconds.
  • It is ready in under an hour, making it perfect for those nights when takeout feels tempting but homemade feels better.
02 -
  • Do not overcrowd the pan or the vegetables will steam instead of roast, and you will miss out on those crispy, caramelized edges that make this dish special.
  • Let the chicken rest for a few minutes after roasting so the juices redistribute, keeping every bite moist and flavorful instead of drying out on the cutting board.
03 -
  • Pat the chicken thighs dry with paper towels before tossing them in the marinade, this helps the seasoning stick better and promotes better browning in the oven.
  • Use the bottom rack of your oven for extra caramelization on the vegetables, or finish with a quick broil for one to two minutes if you want even more color and crispness.
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