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

  • Author: Tonja Engen

Ingredients

Scale
  • 9 bone-in, skin-on chicken thighs
  • 1 head of Cauliflower, cut into florets
  • 1/31/2 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.