This roasted lemon-rosemary chicken and cauliflower is an easy sheet pan dinner with crispy, golden chicken thighs and caramelized cauliflower florets, all infused with bright lemon, garlic, and fresh rosemary. Everything roasts together on one pan, so cleanup is a breeze and dinner is on the table in about 45 minutes. It’s a healthy, flavorful weeknight meal the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: undefined
- Category: undefined
- Method: Sheet Pan Roasted
- Cuisine: Mediterranean
Ingredients
- 2 lbs (900 g) bone-in, skin-on chicken thighs (about 6 thighs)
- 1 large head cauliflower (about 2 lbs / 900 g), cut into bite-size florets
- 1/4 cup (60 ml) extra-virgin olive oil, divided
- 2 lemons, 1 zested and juiced, 1 thinly sliced
- 5 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped, plus whole sprigs for roasting
- 1 teaspoon fresh thyme leaves (optional)
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon honey (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 425°F (220°C) with a rack in the center. Line a large rimmed baking sheet with parchment paper.
- In a small bowl, whisk together 3 tablespoons of the olive oil, the lemon zest, 3 tablespoons of the lemon juice, garlic, chopped rosemary, thyme, honey, and paprika.
- Pat the chicken thighs very dry with paper towels. Season with 1 1/2 teaspoons of the salt and 3/4 teaspoon of the pepper. Toss the chicken in about two-thirds of the lemon-rosemary mixture, rubbing it under and over the skin.
- In a large bowl, toss the cauliflower with the remaining 1 tablespoon olive oil, the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and red pepper flakes, if using.
- Spread the cauliflower on the baking sheet and nestle the chicken thighs on top, skin side up, leaving a little space between pieces. Tuck the lemon slices and rosemary sprigs around the pan.
- Roast for 35 to 40 minutes, tossing the cauliflower once halfway through, until the chicken skin is crisp and golden, the internal temperature reaches 175°F (80°C), and the cauliflower is tender and browned at the edges.
- Drizzle the remaining lemon-rosemary mixture over the chicken and cauliflower. Rest for 5 minutes.
- Garnish with parsley and serve hot straight from the pan, with the roasted lemon slices for squeezing over the top.
Notes
- Pat the chicken completely dry for the crispiest skin, and avoid overcrowding the pan so the cauliflower roasts instead of steaming.
- Cut the cauliflower florets to a similar size so they cook evenly. Smaller florets will brown faster.
- Bone-in thighs stay juicy and take 35 to 40 minutes. Boneless thighs need 25 to 30 minutes, and chicken breasts should be pulled at 165°F (74°C).
- If the chicken skin is not crisp enough, broil for 2 to 3 minutes at the end, watching closely.
- Roasted lemon slices are very tender and slightly sweet. Squeeze them over the finished dish for extra brightness.
- Make ahead: marinate the chicken in the lemon-rosemary mixture for up to 24 hours in the refrigerator.
- Storage: refrigerate leftovers in an airtight container for up to 4 days and reheat in a 375°F (190°C) oven to keep the skin crisp.
- Variations: add baby potatoes, broccoli, or chickpeas to the pan, or finish with crumbled feta and olives.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 480
- Sugar: 5 g
- Sodium: 960 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 165 mg
