Tonja's Table

Welcome to Tonja’s Table. I have been inspired by many friends and family to share my recipes and love for cooking.

  • Home
  • My Book
  • About Me
  • Catering
  • Grazing Tables
  • Work With Me

Back To School Sheet Pan Dinner–Roasted Lemon Garlic Chicken And Cauliflower

August 26, 2018 by Tonja Leave a Comment

We are all looking for ways to make weeknight dinners healthy, fast and tasty.  I hate skimping on flavor for the sake of time.  This dinner checks all the boxes and is a cinch to throw together.   The garlic becomes a soft spread after it cooks and the juices meld into a lemony white wine sauce—so sop it all up with some ciabatta bread and pat yourself on the back.  You have a new go-to meal for your weeknight repertoire.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Back To School Sheet Pan Dinner–Roasted Lemon Garlic Chicken With Cauliflower

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Tonja Engen
Print Recipe
Pin Recipe

Ingredients

Scale
  • 9 bone-in, skin-on chicken thighs
  • 1 head of Cauliflower, cut into florets
  • 1/3 –1/2 cup olive oil
  • 3 Tbls. lemon zest (3 lemons)
  • 1 tsp. each salt and pepper
  • 2 Tbls. fresh thyme
  • 2 Tbls. fresh rosemary
  • 1/2 tsp. red pepper flakes
  • 8 garlic cloves, peeled
  • 1/2 cup white wine
  • 3 lemons, thinly sliced
  • 3 Tbls. fresh parsley, minced

Instructions

  1. Preheat the oven to 425 degrees F. and line a 13 x 18 inch large sheet pan with tinfoil.
  2. In a bowl, stir together the lemon zest, salt, pepper, thyme, rosemary, and pepper flakes.
  3. Place the chicken on a baking sheet and season with salt and pepper. Drizzle it with half of the olive oil. Sprinkle the herb mixture over top on each chicken thigh. Place the cauliflower, garlic cloves and lemon slices around the chicken. Season with salt and pepper and drizzle the remaining olive oil over top of the cauliflower, garlic and lemons.
  4. Pour white wine around the chicken and place in oven.
  5. Roast for 35 to 40 minutes, or until the insides of the chicken reaches 165 degrees F. Remove from the oven and sprinkle fresh parsley over the top.
  6. Serve with crusty loaf of bread.

Did you make this recipe?

Tag @officialtonjastable on Instagram and hashtag it #tonjastable

 

Filed Under: Main Dishes Tagged With: back-to-school, cauliflower, garlic, herbs, lemon, Roasted chicken, Sheet pan dinner

« Buttermilk and Pickle Juice Brined Fried Chicken
End Of Summer Appetizer—Pan Con Tomate (Spanish Style Toast With Tomato) »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Sign up for our mailing list!

About Me

Tonja

Welcome to Tonja’s Table. I have been inspired by many friends and family to share my recipes and love for cooking.

Follow Tonja’s Table

Categories

Find A Recipe

My Cookbook

My Cookbook

Categories

Recent Posts

  • Skillet Dinner–Creamy Tuscan Chicken Thighs with Mushrooms, Spinach, and Tomatoes
  • 4th of July— Strawberry Blueberry Trifle
  • St. Patty’s Day–Reuben and Swiss Sliders
  • Valentines Dinner—Herb and Butter Basted New York Strip For Two (Video)
  • Creamy Lemon Pepper Chicken Pasta w/ Basil
  • Blueberry Crumble Bars

Search

Categories

Sign up for our newsletter!

Follow Tonja’s Table

Categories

Copyright © 2025 · by Shay Bocks · Built on the Genesis Framework · Powered by WordPress