Sheet Pan Chicken with Cauliflower and Carrots

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!

Which is why I love finding one pot or sheet pan meals.

This recipe, 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

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!

Print

Yum

Sheet Pan Chicken with Cauliflower and Carrots

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 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

1. Preheat your oven to 425 degrees F.
2. 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.
3. Cut your cauliflower into florets and, if needed, slice your carrots. Add to one side of a baking sheet.
4. Add the chicken thighs and drumsticks to the large bowl, tossing to combine in the seasonings.
5. Add the chicken to the opposite side of the pan. Drizzle the leftover seasoning mixture over the cauliflower and carrots, tossing to coat.
6. Add the sheet pan to your preheated oven and bake for 20 minutes.
7. 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.
8. After 20 minutes, remove and stir the vegetables. (If desired, you can nestle the chicken into the vegetables at this point.)
9. Sprinkle the onion wedges and lemon slices over the pan.
10. Add the pan back to the oven and bake for another 20 minutes, or until the chicken is done.
11. While the chicken cooks, combine 3 tablespoons olive oil, the chopped parsley and chopped cilantro, and minced garlic in a small bowl.
12. When the chicken is finished cooking, remove from the oven and spoon the herb mixture evenly over the chicken and vegetables.
13. If desired, serve with rice. (You could even make more of the herb mixture and stir some into rice before serving.)

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