Roasted Cauliflower Chicken Sheet Pan (Printable)

Seasoned chicken thighs and roasted cauliflower florets on a single sheet pan, served over fluffy rice with fresh herbs.

# 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 extra virgin 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 heat

→ 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 for easy cleanup.
02 - In a large mixing 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 surface.
04 - Add cauliflower florets and sliced red onion to the remaining marinade in the bowl. Toss well until evenly coated.
05 - Spread coated cauliflower and red onions evenly across the prepared baking sheet. Nestle marinated chicken thighs among the vegetables.
06 - Place sheet pan in preheated oven and roast for 25-30 minutes until chicken reaches internal temperature of 165°F and cauliflower is golden and tender.
07 - While roasting, prepare rice according to package directions if not already cooked.
08 - Divide cooked rice among serving plates. Top with roasted chicken and vegetables. Garnish with fresh parsley or cilantro and fresh lemon juice.

# Expert Advice:

01 -
  • Everything cooks on one pan so you spend less time cleaning and more time enjoying your evening
  • The marinade creates this gorgeous caramelized exterior on both chicken and cauliflower that tastes like you spent hours over the stove
02 -
  • Crowding the pan will cause steaming instead of roasting, so use two pans if needed for proper browning
  • The chicken thighs release fat as they cook which bastes the cauliflower so no additional oil is needed halfway through
03 -
  • Let the chicken rest for five minutes after roasting so the juices redistribute and do not run out when you cut into it
  • If you want extra crispy cauliflower edges, roast the vegetables for ten minutes before adding the chicken to the pan
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