Description
Sheet Pan Chicken and Cauliflower is a delicious and nutritious meal that is perfect for a busy weeknight.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 1 head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the olive oil, garlic powder, paprika, dried oregano, salt, and pepper.
- Add the chicken thighs to the bowl and toss them in the spice mixture until thoroughly coated.
- Place the seasoned chicken thighs on a baking sheet lined with parchment paper.
- In the same bowl, add the cauliflower florets and toss them in any remaining spice mixture.
- Arrange the cauliflower florets around the chicken thighs on the baking sheet.
- Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cauliflower is tender and lightly browned.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
- Ensure the chicken thighs are coated well for maximum flavor.
- Feel free to add other vegetables if desired.
- Prep Time: 10
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Sheet Pan Dinner, Healthy Eating, Paleo Recipe, Whole30 Approved, Easy Dinner Ideas