Roasted Cauliflower Chicken Sheet Pan (Printable Version)

Seasoned chicken and cauliflower roasted together on one pan for an easy, flavorful dinner.

# 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 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

# How To Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil for effortless 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 the 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 the coated cauliflower and red onions evenly across the prepared sheet pan. Nestle the seasoned chicken thighs among the vegetables.
06 - Place in preheated oven for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the cauliflower is golden brown and tender.
07 - While the sheet pan roasts, prepare the basmati or jasmine rice according to package instructions if not already cooked.
08 - Divide cooked rice among serving plates. Top with roasted chicken and vegetables. Garnish with fresh parsley or cilantro and a squeeze of lemon juice.

# Expert Advice:

01 -
  • Everything cooks on a single sheet pan, which means less cleanup and more time enjoying your meal instead of washing dishes.
  • Chicken thighs stay incredibly juicy while the cauliflower edges get just crispy enough to make you want seconds.
  • The spice blend is warm and smoky without overwhelming, letting each ingredient shine rather than masking it.
02 -
  • Don't skip lining the pan with parchment or foil, because the spice rub can stick to bare metal and you'll spend more time scrubbing than eating.
  • Chicken thighs are more forgiving than breasts, but checking the internal temperature removes all guesswork and means you'll never serve undercooked or dry chicken again.
03 -
  • Pat the chicken dry with a paper towel before adding it to the spice mixture, because moisture prevents proper browning and you want that golden exterior.
  • If your oven runs hot or cool, check at 20 minutes rather than waiting the full 25, because oven temperatures vary wildly and your eyes are the best judge of doneness.
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