Sheet Pan Chicken Cauliflower And Potato Roast Recipes

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.

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.

Steps:

• Heat oven to 425 degrees and set a rack in the center.
• In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet.
• Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
• Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
• While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.
• Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.