Roasted Cauliflower and Chicken Thighs
A flavorful and easy sheet pan dinner featuring juicy roasted chicken thighs and crispy cauliflower florets, seasoned with herbs and spices.
Dietary Information
Equipment Needed
Ingredients
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
Pat the chicken thighs dry with paper towels. Place them on one side of the baking sheet.
In a large bowl, toss the cauliflower florets with olive oil, garlic powder, smoked paprika, dried thyme, salt, and pepper until evenly coated.
Spread the cauliflower florets on the other side of the baking sheet.
Roast in the oven for 30-35 minutes, flipping the cauliflower halfway through, until the chicken skin is golden and crispy, and the cauliflower is tender and slightly browned.
Squeeze lemon wedges over the chicken and cauliflower before serving, and sprinkle with chopped parsley if desired.
Serve hot and enjoy!
