Chicken and Cauliflower Sheet Pan Dinner

4.64 from 11 votes

Sheet pan chicken and cauliflower roast is an easy dinner that takes just 10 minutes to prepare before tossing it into the oven.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American

Keyword: cauliflower, chicken, easy dinner, sheet pan

Servings: to 6 servings

Calories: 425kcal

2¼ pounds bone-in, skinless* chicken thighs about 6 thighs
1 small head cauliflower trimmed and cut into 1-inch pieces
1 pint cherry tomatoes
¾ lb baby potatoes, yellow creamer or red cut into ½ or 1 inch pieces, about 2 cups, optional
2½ tablespoons olive oil
2½ teaspoons Italian seasoning
1½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons capers chopped
2 tablespoons toasted pine nuts
2 tablespoons golden raisins
3 tablespoons chopped flat-leaf parsley

Heat oven to 425ºF. In a large bowl toss the chicken with the cauliflower, cherry tomatoes, potatoes if using, olive oil, Italian seasoning, salt and pepper.
Transfer everything to a rimmed baking sheet; roast until chicken and cauliflower are golden, 40 to 50 minutes.
In a small bowl, combine capers, pine nuts, golden raisins and parsley and sprinkle over chicken to serve.

*If your meat department doesn't have skinless, simply remove the skin at home with some kitchen shears and pull off with a paper towel.