Best 7 Sheet Pan Chicken Cauliflower And Potato Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Looking for a quick and easy one-pan meal that's packed with flavor? Look no further than sheet pan chicken, cauliflower, and potato roast! This simple dish features tender chicken,Roasted cauliflower, and crispy potatoes, all cooked to perfection on a single sheet pan. With minimal preparation and cleanup, this recipe is perfect for busy weeknights or casual weekend dinners. So gather your ingredients and let's get started!

Here are our top 7 tried and tested recipes!

SHEET PAN CHICKEN, CAULIFLOWER AND POTATO ROAST



Sheet Pan Chicken, Cauliflower and Potato Roast image

This roast is made on one sheet pan and is an easy dinner packed with flavor. Serve with some French bread and butter for a great meal.

Provided by Tara Bench

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

2 1/4 pounds bone-in, skinless chicken thighs (about 6 to 8 thighs; see Cook's Note)
1 small head cauliflower, trimmed and cut into 1-inch pieces
1 pint cherry tomatoes
12 ounces baby potatoes, such as yellow creamer or red, optional, cut into 1/2- or 1-inch pieces (about 2 cups)
2 1/2 tablespoons olive oil
2 1/2 teaspoons Italian seasoning
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons capers, chopped
2 tablespoons toasted pine nuts
2 tablespoons golden raisins

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the chicken with the cauliflower, tomatoes, potatoes, oil, Italian seasoning, salt and pepper in a large bowl. Transfer the chicken mixture to a rimmed sheet pan. Roast until the chicken and cauliflower are golden and the chicken is cooked through, 40 to 50 minutes.
  • Combine the parsley, capers, pine nuts and golden raisins in a small bowl. Sprinkle over the chicken to serve.

SHEET-PAN CHICKEN, POTATOES AND CAULIFLOWER



Sheet-Pan Chicken, Potatoes and Cauliflower image

There's nothing that says that a thrown-together dinner can't be impressive-you just need the right recipe. This simple meal is made up of easily accessible ingredients-chicken, potatoes, cauliflower and spinach-but with the right seasoning and the right method, the flavors go far beyond basic. Roasting on a sheet pan brings out deeper flavors and adds nice caramelization to chicken and veggies alike. As a bonus, it's an easily adaptable meal that can flex to fit the ingredients you have on hand. And after all is said and done, you only have one pan to clean up-even better!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 9

4 tablespoons butter, melted
3/4 teaspoon salt
1/2 teaspoon pepper
1 lb small new potatoes, quartered
1/2 lb cauliflower florets, cut in bite-size pieces
4 boneless skinless chicken breasts (6 to 7 oz each)
4 cups fresh baby spinach
2 tablespoons chopped fresh parsley leaves
1 teaspoon chopped fresh thyme leaves

Steps:

  • Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • In large bowl, mix 2 tablespoons of the melted butter, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and cauliflower; toss to coat. Place cauliflower and potatoes (skin sides down) in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
  • In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and cauliflower are browned and very tender.
  • Add spinach to pan. Roast 1 to 2 minutes longer or until spinach wilts slightly. Top with remaining herbs.

Nutrition Facts : Calories 420, Carbohydrate 24 g, Cholesterol 135 mg, Fat 3, Fiber 4 g, Protein 43 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 2 g, TransFat 1/2 g

SMOKY SHEET PAN CHICKEN WITH CAULIFLOWER



Smoky Sheet Pan Chicken with Cauliflower image

Provided by Deb Perelman : Smitten Kitchen : Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon white wine vinegar
4 cloves garlic, minced
1 tablespoon sweet smoked paprika (you can replace any portion of this with hot paprika if desired)
1 1/2 teaspoons kosher salt
2 pounds chicken thighs, drumsticks, or halved chicken breasts, all skin-on and bone-in
2 tablespoons olive oil, plus more for the pan(s)
1 1/4 pounds Yukon Gold potatoes (about 4 medium)
1 3/4 pounds cauliflower (1 small or 1/2 very large head)
1/2 large red onion
2 teaspoons fresh thyme leaves, minced
Kosher salt and freshly cracked black pepper
2/3 cup green olives, pitted
8 ounces dried chorizo, cut into chunks (optional)
A few juliennes of red bell pepper
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
Pinch of granulated sugar
2 tablespoons roughly chopped fresh flat-leaf parsley

Steps:

  • Marinate the chicken: Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl. Add the chicken pieces and toss to coat. Set aside to marinate while you prepare the vegetables (or marinate in the fridge for up to 1 day).
  • Assemble the chicken and vegetables: Preheat the oven to 400 degrees F and line a half sheet pan or 2 quarter sheet pants with foil and coat with 1 tablespoon olive oil.
  • Peel the potatoes if you wish and cut into approximately 3/4-inch chunks. Cut the cauliflower into about 1-inch florets. Cut the onion half into eight thin wedges. Spread the vegetables on the prepared sheet pan and, using your hands, toss with 2 tablespoons olive oil, the thyme, and plenty of salt and pepper. Scatter the olives over the vegetables and the chorizo, if using.
  • Make spaces throughout the pan of vegetables and add the chicken pieces, skin-side up.
  • Bake for 30 minutes, at which point check the tray and toss the potatoes and cauliflower to ensure they're cooking evenly, then return to the oven to bake for another 10 to 20 minutes, or until the chicken and vegetables are cooked through
  • To finish: Toss the pepper strips together with the vinegar, salt, and sugar, and set aside to marinate until needed.
  • When the chicken and vegetables are ready, top with the pepper strips and chopped parsley.

ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (COOKING FOR 2)



Roasted Chicken and Vegetables Sheet-Pan Dinner (Cooking for 2) image

This delicious roasted chicken and veggie dinner comes together quickly, is guaranteed to please and proves that you don't need to feed a crowd to enjoy a sheet-pan supper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 2

Number Of Ingredients 8

1 medium unpeeled russet potato, cut in 1-inch pieces
1 cup cauliflower florets
1 tablespoon butter, melted
1/8 teaspoon ground red pepper (cayenne)
1 cup large broccoli florets
2 bone-in skin-on chicken thighs
2 teaspoons Montreal chicken grill seasoning
1 tablespoon chopped fresh Italian (flat-leaf) parsley leaves

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix potatoes, cauliflower, melted butter and red pepper; pour into pan. Roast 20 minutes.
  • Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.

Nutrition Facts : Calories 290, Carbohydrate 24 g, Cholesterol 105 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g

SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT



Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt image

Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it's optional if you're not a yogurt sauce fan. Feel free to double the recipe if you're feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, weeknight, roasts, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds chicken thighs and drumsticks
1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1/2 teaspoon lemon zest (from 1/2 lemon)
1/3 cup plain yogurt (do not use Greek yogurt)
1 small garlic clove
2 ounces baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed

Steps:

  • Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
  • Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
  • Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
  • While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
  • To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

CHICKEN WITH SWEET POTATOES AND CAULIFLOWER



Chicken With Sweet Potatoes and Cauliflower image

Delicious "all in one" recipe courtesy of *Everyday Food*. However, if I were really to serve it to *four* people, I'd want to up the amount of sweet potatoes and cauliflower some.

Provided by lecole54

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 sweet potato, peeled and sliced 1/4 inch thick (about 1/2 pound)
1/2 head cauliflower, cut into medium florets (about 1pound)
2 tablespoons extra virgin olive oil
coarse salt
ground pepper
2 tablespoons red wine vinegar (can also use sherry vinegar)
4 chicken breast halves, boneless and skinless (6-8 ounces each)
1 cup low sodium chicken broth
1/2 tablespoon unsalted butter, cold

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1-1/2 tablespoons of oil and season with salt and pepper. Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and gently toss with 1 tablespoon vinegar.
  • Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low heat. Season chicken with salt and pepper. Cook until golden and cooked through, 30-35 minutes, flipping chicken halfway through. Transfer chicken to a plate and tent with foil to keep warm.
  • To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3-5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegatbles and pan sauce.

Nutrition Facts : Calories 254.4, Fat 15.5, SaturatedFat 3.9, Cholesterol 50.2, Sodium 104.5, Carbohydrate 10.9, Fiber 2.4, Sugar 2.8, Protein 18.3

SHEET-PAN CHICKEN CURRY DINNER



Sheet-Pan Chicken Curry Dinner image

This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it's healthy to boot! Serve it with a side of jasmine rice. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

2 pounds sweet potato, peeled and cubed
2 cups fresh cauliflowerets
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons curry powder, divided
1-1/4 teaspoons salt, divided
1 teaspoon lemon-pepper seasoning, divided
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
1 teaspoon smoked paprika
1/4 cup chicken broth

Steps:

  • Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat., Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.

Nutrition Facts : Calories 409 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 686mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

Tips:

  • Choose the right chicken: For best results, use boneless, skinless chicken breasts or thighs. If you prefer dark meat, chicken thighs are a great option.
  • Cut the chicken and vegetables into even-sized pieces: This will help them cook evenly. Aim for 1-inch pieces for the chicken and vegetables.
  • Season the chicken and vegetables well: Use a combination of salt, pepper, garlic powder, and onion powder. You can also add other spices or herbs, such as paprika, cumin, or thyme.
  • Toss the chicken and vegetables with oil: This will help them roast evenly and prevent them from sticking to the pan.
  • Roast the chicken and vegetables at a high temperature: This will help them caramelize and get crispy. Aim for a temperature of 425 degrees Fahrenheit.
  • Don't overcrowd the pan: If the pan is too crowded, the chicken and vegetables will not cook evenly. Make sure there is enough space between the pieces so that they can all get some air circulation.
  • Roast the chicken and vegetables until they are cooked through: The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. The vegetables should be tender and slightly browned.

Conclusion:

Sheet pan chicken, cauliflower, and potato roast is a healthy and flavorful one-pan meal that is perfect for busy weeknights. It is easy to make and requires minimal cleanup. With a few simple tips, you can make sure that your sheet pan chicken, cauliflower, and potato roast turns out perfectly every time.

Related Topics