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You are here: Home / Dairy Free / Sheet Pan Chicken with Cauliflower and Carrots

January 24, 2018 By Kaitlin 2 Comments

Sheet Pan Chicken with Cauliflower and Carrots

Jump to Recipe Print Recipe

It probably comes as no surprise that I go through a lot of dishes when I cook in my kitchen. But the last thing I want to do after making a delicious dinner is to do a bunch of dishes!

Sheet Pan Chicken with Cauliflower and Carrots

Which is why I love finding one pot or sheet pan meals, like this Sheet Pan Chicken with Cauliflower and Carrots.

Sheet Pan Chicken with Cauliflower and Carrots

This recipe for Sheet Pan Chicken with Cauliflower and Carrots, adapted from Cooking Light, uses one sheet pan, two bowls, a cutting board, a whisk, a spoon, and a knife. That’s it!

Ingredients:

  • 6 tablespoons olive oil, divided
  • 1 teaspoon dried oregano
  • 1 1/4 teaspoons salt, divided
  • 1 teaspoon light brown sugar
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 2 lemons, divided
  • 1 head of cauliflower, cut into florets
  • 1 (10 oz) package sliced rainbow carrots (or baby carrots, sliced
  • 2 bone-in chicken thighs
  • 2 drumsticks
  • 1 small red onion, cut into wedges
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 1 garlic clove, minced

To make the Sheet Pan Chicken with Cauliflower and Carrots, preheat your oven to 425 degrees F. Add three tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon light brown sugar, 1 teaspoon sweet paprika, 1/4 teaspoon cayenne pepper, and the juice and zest of 1 lemon to a large bowl. Whisk to combine.

Cut your cauliflower into florets and, if needed, slice your carrots. Add to one side of a baking sheet.

Add the chicken thighs and drumsticks to the large bowl, tossing to combine in the seasonings.

Add the chicken to the opposite side of the pan. Drizzle the leftover seasoning mixture over the cauliflower and carrots, tossing to coat.

Add the sheet pan to your preheated oven and bake for 20 minutes.

While the chicken and vegetables are cooking, cut your red onion into wedges. Thinly slice your remaining lemon and cut the wheels in half to make half moons.

After 20 minutes, remove and stir the vegetables. (If desired, you can nestle the chicken into the vegetables at this point.)

Sprinkle the onion wedges and lemon slices over the pan.

Add the pan back to the oven and bake for another 20 minutes, or until the chicken is done.

While the chicken cooks, combine 3 tablespoons olive oil, the chopped parsley and chopped cilantro, and minced garlic in a small bowl.

When the chicken is finished cooking, remove from the oven and spoon the herb mixture evenly over the chicken and vegetables.

If desired, serve with rice. (You could even make more of the herb mixture and stir some into rice before serving.)

The chicken stays nice and juicy and has wonderful flavor. The cauliflower and carrots also cook perfectly!

There isn’t much acidic flavor, despite the lemon juice, because it mellows out quite a bit in the oven. If you’re a fan of spice, you may want to add in a bit more cayenne powder to the mix.

Definitely don’t skip on the fresh herbs on top, it’s a really nice complement!

Sheet Pan Chicken with Cauliflower and Carrots

Kaitlin @ I Can Cook That
Spiced lemon chicken roasted with cauliflower and carrots
Print Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Main Course, Sheet Pan Meal
Servings 4 servings

Ingredients
  

  • 6 tablespoons olive oil divided
  • 1 teaspoon dried oregano
  • 1 1/4 teaspoons salt divided
  • 1 teaspoon light brown sugar
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 2 lemons divided
  • 1 head of cauliflower cut into florets
  • 1 10 oz package sliced rainbow carrots (or baby carrots, sliced
  • 2 bone-in chicken thighs
  • 2 drumsticks
  • 1 small red onion cut into wedges
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 1 garlic clove minced

Instructions
 

  • Preheat your oven to 425 degrees F.
  • Add three tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon light brown sugar, 1 teaspoon sweet paprika, 1/4 teaspoon cayenne pepper, and the juice and zest of 1 lemon to a large bowl. Whisk to combine.
  • Cut your cauliflower into florets and, if needed, slice your carrots. Add to one side of a baking sheet.
  • Add the chicken thighs and drumsticks to the large bowl, tossing to combine in the seasonings.
  • Add the chicken to the opposite side of the pan. Drizzle the leftover seasoning mixture over the cauliflower and carrots, tossing to coat.
  • Add the sheet pan to your preheated oven and bake for 20 minutes.
  • While the chicken and vegetables are cooking, cut your red onion into wedges. Thinly slice your remaining lemon and cut the wheels in half to make half moons.
  • After 20 minutes, remove and stir the vegetables. (If desired, you can nestle the chicken into the vegetables at this point.)
  • Sprinkle the onion wedges and lemon slices over the pan.
  • Add the pan back to the oven and bake for another 20 minutes, or until the chicken is done.
  • While the chicken cooks, combine 3 tablespoons olive oil, the chopped parsley and chopped cilantro, and minced garlic in a small bowl.
  • When the chicken is finished cooking, remove from the oven and spoon the herb mixture evenly over the chicken and vegetables.
  • If desired, serve with rice. (You could even make more of the herb mixture and stir some into rice before serving.)

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Keyword Carrots, Cauliflower, Chicken, Sheet Pan
(Visited 6,912 time, 2 visit today)

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Filed Under: Dairy Free, Gluten Free, Main Dish, Nut Free, Poultry, Sheet Pan Meals, Weeknight Meal Tagged With: Brown Sugar, Carrots, Cauliflower, Cayenne, Chicken, Chicken Thighs, Cilantro, Dairy Free, Drumsticks, Garlic, Gluten Free, I Can Cook That, Lemons, main dish, Oregano, Paprika, Parsley, Poultry, Recipe, Red Onion, Sheet Pan, Weeknight Meal, Zest

Comments

  1. Loretta Monkres says

    April 15, 2021 at 4:54 pm

    Looking forward to making this for dinner tonight! Can the chicken be marinated for several hours before cooking?

    Reply
    • Kaitlin @ I Can Cook That says

      April 15, 2021 at 4:58 pm

      Hi Loretta! Absolutely! 5-8 hours is a good time period for marinating but you could marinate it up to 24 hours.

      Reply

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