Roasted Cauliflower Chicken Sheet Pan (Printable)

Seasoned chicken thighs and cauliflower florets roasted together on one sheet pan with aromatic spices, served over rice.

# What You'll Need:

→ 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

# Method:

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 marinade bowl and toss thoroughly to coat all surfaces. Remove chicken 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 the coated cauliflower and red onions evenly across the prepared sheet pan. Nestle the seasoned 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 chicken roasts, prepare the rice according to package instructions if not already cooked.
08 - Divide cooked rice among serving plates. Top each portion 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 you can actually sit down and eat instead of doing dishes while your food gets cold.
  • The chicken stays juicy because it roasts surrounded by vegetables that release moisture and flavor as they caramelize.
  • It tastes like you put in way more effort than you did, which makes it perfect for both lazy Sundays and surprise dinner guests.
02 -
  • Don't overcrowd the pan or everything will steam and turn mushy instead of getting those crispy golden edges you want.
  • If your cauliflower florets are wildly different sizes, the small ones will char before the big ones are tender, so take an extra minute to cut them evenly.
  • Chicken thighs are forgiving, but if you swap in breasts, start checking for doneness at 20 minutes or they'll dry out.
03 -
  • Use parchment paper instead of foil if you want the bottom of the vegetables to crisp up even more, it doesn't trap steam the same way.
  • Let the chicken rest for five minutes after it comes out of the oven so the juices redistribute instead of running all over your cutting board.
  • If you want extra crispy cauliflower, flip the florets halfway through roasting, but honestly I rarely bother and it still turns out great.
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