This Chicken and Cauliflower recipe is a one-pan wonder that delivers incredible flavor with minimal fuss. Tender, juicy chicken thighs roast alongside caramelized cauliflower florets for a satisfying, healthy meal. The simple spice blend creates an aromatic dish that’s perfect for any night of the week.
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Why You’ll Love This Chicken and Cauliflower
- One-pan wonder: Protein and veggies roast together for easy cleanup.
- Flavor transformation: Simple spices create a deeply savory, aromatic dish.
- Versatile base: Easily adapt with different spices or extra vegetables.
- Perfect textures: Tender chicken contrasts with crisp, roasted cauliflower.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 1 large head of cauliflower, cut into florets
- 3 tbsp olive oil, divided
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 lemon, juiced
- Kosher salt and freshly ground black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A large rimmed baking sheet, a small bowl for mixing spices, and a pair of tongs.
Notes: Bone-in, skin-on chicken thighs stay moist and get crispy. Cut cauliflower into similarly sized florets for even cooking.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 25 g |
| Carbs: | 12 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip drying the chicken. Pat the chicken thighs thoroughly with a paper towel before seasoning. A dry surface is the secret to getting that beautifully crisp, golden-brown skin instead of steamed, rubbery skin.
- Cut your cauliflower evenly. Try to make the florets roughly the same size—about 1.5 to 2 inches big. This ensures they all roast at the same rate, so you don’t end up with some burnt pieces and some undercooked ones.
- Embrace the power of preheating. Make sure your oven is fully up to temperature before the pan goes in. A properly hot oven is crucial for getting that initial sizzle that leads to caramelization and prevents the ingredients from stewing in their own juices.
- Season with abandon. Don’t be shy with the salt and pepper! Cauliflower, in particular, is like a blank canvas and needs a good amount of seasoning to really shine. Season the chicken and the cauliflower separately for the best results.
How to Make Chicken and Cauliflower
Step 1: Start by preheating your oven to 425°F (220°C). This high heat is your best friend for roasting—it gives you that gorgeous color and texture. While it’s heating up, pat your chicken thighs completely dry with paper towels. This might seem like a small step, but it’s the single most important thing for achieving crispy skin. Place them on your rimmed baking sheet.
Step 2: In a small bowl, mix together your smoked paprika, garlic powder, dried oregano, onion powder, cumin, and cayenne if using. Drizzle about two tablespoons of the olive oil over the chicken thighs, then rub it all over, making sure to get under the skin a little if you can. Now, generously season both sides of the chicken with salt and black pepper, then sprinkle about two-thirds of your spice mix over the thighs, rubbing it in to create a lovely, even coating.
Step 3: Now for the cauliflower. Place your florets in a large bowl. Drizzle with the remaining one tablespoon of olive oil and the juice from half your lemon. Toss everything together until the cauliflower is evenly coated. Sprinkle on the remaining spice mix, along with another good pinch of salt and pepper, and toss again. You’ll notice the florets taking on a beautiful reddish hue from the paprika.
Step 4: Arrange the seasoned cauliflower florets around the chicken thighs on the baking sheet. Try to get them in a single layer without overcrowding—if they’re piled on top of each other, they’ll steam instead of roast. A little space between florets is a good thing! This is what creates those delicious, caramelized edges.
Step 5: Place the baking sheet in the preheated oven and roast for 30-35 minutes. You’re looking for the chicken to be cooked through (an internal temperature of 165°F / 74°C) with deeply golden, crispy skin, and the cauliflower to be tender with some nicely browned, almost charred bits. The smell in your kitchen will be absolutely incredible.
Step 6: Once out of the oven, let the chicken rest for about 5 minutes on the pan. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent. Squeeze the remaining lemon half over everything for a bright, fresh finish, and sprinkle with the chopped fresh parsley before serving.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months (cauliflower texture may soften).
- Reviving: Reheat on a baking sheet at 350°F until warm to re-crisp skin.
Serving Suggestions
Complementary Dishes
- Fluffy Couscous — It’s lightning-fast to prepare and acts as the perfect, light base to soak up all the delicious juices from the chicken and cauliflower.
- A Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette provides a fantastic, fresh contrast to the rich, roasted flavors of the main dish.
- Crusty Bread — Honestly, you’ll want something to mop up every last bit of flavor from the pan, and a warm, crusty baguette is the perfect tool for the job.
Drinks
- A Crisp Sauvignon Blanc — Its bright acidity and citrus notes cut through the richness of the dish beautifully, cleansing the palate between bites.
- A Light Pale Ale — The slight bitterness and carbonation are a classic pairing with roasted chicken and work wonderfully with the smoky paprika notes.
Something Sweet
- Lemon Sorbet — It’s refreshing, light, and the intense citrus flavor is the perfect, palate-cleansing end to a savory meal.
- Dark Chocolate and Almond Clusters — Just a little something rich and nutty that satisfies a sweet tooth without feeling too heavy after a hearty dinner.
Top Mistakes to Avoid
- Overcrowding the Pan: If you pack everything in too tightly, the ingredients will steam instead of roast. You’ll miss out on all that lovely caramelization and end up with soggy cauliflower and pale chicken. Use two pans if necessary!
- Using Boneless, Skinless Chicken Breast: They simply can’t stand up to the high heat and longer cooking time needed for the cauliflower. They’ll dry out long before the veggies are ready. Trust me, the thighs are the way to go for juiciness and flavor.
- Neglecting to Season the Cauliflower Separately: If you just sprinkle seasoning over the whole pan, the cauliflower won’t get enough. Tossing it in a bowl with oil and spices ensures every single floret is packed with flavor.
- Not Letting the Chicken Rest: I know it’s tempting to dig right in, but if you cut into the chicken immediately, all those precious juices will run out onto the cutting board. A brief five-minute rest makes a world of difference.
Expert Tips
- Tip: Get the seasoning under the skin. Gently loosen the skin from the chicken thigh with your fingers and rub a little of the oil and spice mix directly onto the meat. This infuses flavor right into the chicken, not just on the surface.
- Tip: Add a splash of vinegar. When you toss the cauliflower, add a teaspoon of red wine vinegar or sherry vinegar along with the lemon juice. The extra acidity really makes the flavors pop and balances the richness.
- Tip: Crank up the heat at the end. If your chicken is cooked but the cauliflower needs more color, remove the chicken to a plate, toss the cauliflower, and pop the pan back in the oven for another 5-7 minutes under the broiler for perfect char.
- Tip: Use the leftover pan juices. After resting, there will be a pool of incredibly flavorful juices and rendered fat on the pan. Drizzle this liquid gold over the plated dish for an instant sauce.
FAQs
Can I use chicken breasts instead of thighs?
You can, but I really don’t recommend it for this particular recipe. Boneless, skinless breasts cook much faster than cauliflower and will almost certainly become dry and tough by the time the florets are tender and roasted. If you must, consider using bone-in, skin-on breasts and adding the cauliflower to the pan about 15 minutes into the cooking time so they finish together.
My cauliflower is still a bit hard. What happened?
This usually means the florets were either too large or the oven wasn’t hot enough. For next time, try cutting them a bit smaller and always ensure your oven is fully preheated. To rescue it now, you can remove the chicken, toss the cauliflower, and return the pan to the oven for another 10-15 minutes until fork-tender.
Can I make this ahead of time?
You can do some prep ahead to save time! You can cut the cauliflower and mix the dry spice blend a day in advance. Store them separately in the fridge and at room temperature, respectively. I wouldn’t recommend fully assembling and cooking it ahead, as the cauliflower will lose its delightful texture upon reheating.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it on a baking sheet in a 350°F (175°C) oven until warmed through. This will help re-crisp the chicken skin and keep the cauliflower from getting mushy, which it tends to do in the microwave.
What other vegetables can I add to this?
This recipe is very flexible! Broccoli florets, chopped carrots, or chunks of red onion would all be fantastic additions. Just keep in mind their cooking times—denser veggies like carrots should be cut small, or they might need a brief par-boil before roasting to soften up.
Chicken And Cauliflower
Make this easy one-pan Chicken and Cauliflower for a healthy, flavorful dinner. Tender chicken and roasted cauliflower with a simple spice blend. Get the recipe now!
Ingredients
For the Ingredients
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4 bone-in, skin-on chicken thighs
-
1 large head cauliflower (cut into florets)
-
3 tbsp olive oil (divided)
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1 tbsp smoked paprika
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2 tsp garlic powder
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1 tsp dried oregano
-
1 tsp onion powder
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1/2 tsp cumin
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1/4 tsp cayenne pepper (optional, for heat)
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1 lemon (juiced)
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Kosher salt and freshly ground black pepper
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2 tbsp fresh parsley (chopped, for garnish)
Instructions
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Start by preheating your oven to 425°F (220°C). This high heat is your best friend for roasting—it gives you that gorgeous color and texture. While it’s heating up, pat your chicken thighs completely dry with paper towels. This might seem like a small step, but it’s the single most important thing for achieving crispy skin. Place them on your rimmed baking sheet.01
-
In a small bowl, mix together your smoked paprika, garlic powder, dried oregano, onion powder, cumin, and cayenne if using. Drizzle about two tablespoons of the olive oil over the chicken thighs, then rub it all over, making sure to get under the skin a little if you can. Now, generously season both sides of the chicken with salt and black pepper, then sprinkle about two-thirds of your spice mix over the thighs, rubbing it in to create a lovely, even coating.02
-
Now for the cauliflower. Place your florets in a large bowl. Drizzle with the remaining one tablespoon of olive oil and the juice from half your lemon. Toss everything together until the cauliflower is evenly coated. Sprinkle on the remaining spice mix, along with another good pinch of salt and pepper, and toss again. You’ll notice the florets taking on a beautiful reddish hue from the paprika.03
-
Arrange the seasoned cauliflower florets around the chicken thighs on the baking sheet. Try to get them in a single layer without overcrowding—if they’re piled on top of each other, they’ll steam instead of roast. A little space between florets is a good thing! This is what creates those delicious, caramelized edges.04
-
Place the baking sheet in the preheated oven and roast for 30-35 minutes. You’re looking for the chicken to be cooked through (an internal temperature of 165°F / 74°C) with deeply golden, crispy skin, and the cauliflower to be tender with some nicely browned, almost charred bits. The smell in your kitchen will be absolutely incredible.05
-
Once out of the oven, let the chicken rest for about 5 minutes on the pan. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent. Squeeze the remaining lemon half over everything for a bright, fresh finish, and sprinkle with the chopped fresh parsley before serving.06
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