Sheet Pan
Sheet Pan Chicken and Cauliflower Bake
Popular on Food52
121 Reviews
Cookie15
February 19, 2024
Doubled this for a group. it was very simple to prepare and everyone loved it. We served with warm naan. The tahini sauce is a must. My only issue wasn't with the taste but the presentation. It looks terrible. Like yellow brown goop. Not unlike as pictured with the recipe. Good for foodies who aren't esthetically sensitive.
zoe B.
December 31, 2023
Made this last night for dinner. It was excellent! A few things--could use less olive oil--it was delicious, but the cauliflower especially was swimming in oil. Also, line your pan with tin foil--had to soak the sheet all day to get it clean.
Elle
December 5, 2023
Love love love this recipe. Even though I hate when people do this, I don’t care for chicken thighs so I use breasts and it still comes out great. I also add turmeric to punch up the color, and garnish with cilantro.
Liz C.
April 10, 2023
I absolutely loved this and surprisingly so did my family who are not usually enthusiastic about chicken or cauliflower. I think this is my favourite sheet pan recipe of all time and I've made a lot of them. Everything was cooked to perfection using the timing in the recipe. I added sweet potato as another reviewer suggested and it was fantastic. I had cumin seeds but only ground coriander. I used boneless skinless chicken legs because they're cheaper and just as good as thighs. We topped it with plain yoghurt because I didn't feel like chopping more garlic and it was really good. My son said, "We should have more stuff with yoghurt on it." :) Thank you so much for this fabulous recipe!
Liz C.
April 10, 2023
Forgot to add: I served it with warm naan (the frozen ones). The sauce that forms on your plate with the yoghurt is so yummy sopped up with naan. Our plates were clean!
kate
January 4, 2023
Everyone liked this, even my selective eater. I added carrots for some extra veggies. Not a fan of the recommended Yogurt-Tahini sauce, the consistency along with the added honey just tasted like weird pancake batter. Made my usual tahini/olive oil/lemon juice and that was better for us. Will definitely make again.
mj82
August 15, 2022
Absolutely loved this recipe! Passed it on to family, that loved it too. To make it a one pan dish, I added baby potatoes and baby carrots. Omitted garlic & reduced onions as I have an intolerance & it was still brilliant 🤩 The Yoghurt Tahini sauce was so good too.
Looking forward to trying it with other veg
Looking forward to trying it with other veg
DebK
April 13, 2022
This recipe was FABULOUS! I used chicken breasts (about 3 pounds) and cut them to about the size of chicken tenderloins. I doubled the onions and seasonings. Most of my spices are from Penzey's and I did end up adding a little of their Maharajah Curry powder and Garam Malsala to the recipe's spice mixture. I was worried about cooking the cauliflower and onion before the chicken, but it just works. For the Tahini sauce, I didn't have any Tahini paste, so I used the Greek yogurt, lemon juice, and a tablespoon of Sesame oil (all doubled because I had so much) and it worked! We scooped it all into pitas. I cannot thank you enough for such a wonderful recipe. This will be in our regular rotation, and I'm so glad to have discovered you!!!
Elle
March 4, 2022
My family and I love this recipe, and so
does everyone I share it with! I always make the simple yogurt sauce, serve it with flatbread, and garnish with cilantro. You must try it!
does everyone I share it with! I always make the simple yogurt sauce, serve it with flatbread, and garnish with cilantro. You must try it!
Ro R.
December 29, 2021
It's good - a 4.5. I'd serve it to guests. 15 min initial cook then 15 min with chicken is perfect. Used the toasted seeds for spices and added a little powdered too. We ate it with quinoa; I think the flatbread with the yogurt would take this over the top. Very, very easy recipe, which is lovely, and super healthy. Will give it a try with smoked tofu next time, but suspect it won't be quite as good. Thank you for this recipe.☺️
allisonjoe
March 1, 2021
Loved it! The spice rub for cauliflower and chicken was great and spicy. Used chicken breasts, cut in pot smaller filets for quicker cooking.
zesteedaveed
November 3, 2020
My family has been using this recipe since it came out. We LOVE it! It's super easy. I also brought it to college with me. There, I would make it for friends or put it in containers for the week (meal prep style). I like to add diced sweet potatoes to contrast the spice. We've also made it a few times with tofu instead of chicken. It works just as well!
pattiebrown52
November 3, 2020
Love the idea of sweet potatoes as an addition. I have added carrots before and it was a great addition.
pattiebrown52
September 24, 2020
This recipe is a keeper! Made this for dinner tonight with chicken tenders, yellow cauliflower and onions. Served with white rice. After reading through the reviews, I followed the suggestion of mixing everything together and used a baking dish instead of a sheet pan. Didn't have the ingredients to make tahini yogurt sauce so served it with some homemade leftover ranch dip which was surprisingly good with it. Only thing I would do next time is use two onions instead of one and hope to be able to have the ingredients to make the tahini yogurt sauce to go with it.
pattiebrown52
September 24, 2020
This recipe is a keeper! Made this for dinner tonight with chicken tenders, yellow cauliflower and onions. Served with white rice. After reading through the reviews, I followed the suggestion of mixing everything together and used a baking dish instead of a sheet pan. Didn't have the ingredients to make tahini yogurt sauce so served it with some homemade leftover ranch dip which was surprisingly good with it. Only thing I would do next time is use two onions instead of one and hope to be able to have the ingredients to make the tahini yogurt sauce to go with it.
Samantha
September 2, 2020
So easy and delicious! I used a baking dish as others recommended, which made it super easy to give everything a stir about 10 minutes in (my thighs needed about 15-17 minutes total). I added some red pepper flakes, but otherwise followed the recipe and served with crusty bread. Don't skip the squeeze of lemon at the end or the yogurt sauce--that tang shouldn't be missed.
Naomi
July 12, 2020
I absolutely loved this. I was worried about using pre-ground spices but there wasn't a mealy texture. I followed the recipe as exactingly as I could but my cauliflower was only half the size I needed so I supplemented baby carrots for the remaining half, and I don't have smoked paprika so I used 1 tsp regular paprika and 1 tsp turmeric. The half a large walla walla onion I had was superb, so sweet and it soaked up so much of the flavor. I used 6 chicken thighs of varying sizes so I tacked on an extra 5 minutes, then flipped them for another 5. Altogether the chicken cooked for 20 minutes, on top of the 30 minutes the veggies cooked alone. It was perfect. I served this with saffron rice cooked with cumin seeds and will definitely do this again. So easy and delicious!
Rita
June 30, 2020
I’d really only been looking for a quick passable weeknight dinner, and this ended up being really delicious. It’s flavorful and comes together quickly, and I love that you don’t have to chop up raw meat (my least favorite prep). I didn’t have flatbread or plain yogurt on hand, so with lemon wedges on the side, this ended up being filling for hard-shell tacos.
June
April 19, 2020
Very good. Made with bone-in drumsticks, used ground spices, cut back on cayenne, and added four small potatoes. Served with the yogurt sauce and whole wheat pitas. My cauliflower was just over two pounds, smaller than specified, but I didn't have room on my sheet pan for more than about half. Likely partially due to adding potatoes but I wonder if my pan is full size because everything was squished together more than should be. I know cooking times have already been thoroughly discussed, and I'd already planned to cook the chicken more than ten minutes, but the time for the cauliflower was, to me, too long. Thanks for the recipe!
Anne H.
April 14, 2020
This recipe was great and my family loved it. Will definitely make again. Substituted chicken breasts for thighs, cut the them into smaller pieces, and cooked the chicken with the cauliflower. Also substituted red chili powder for cayenne for a bit more heat.
Dana M.
March 29, 2019
wow! this is good. Great flavor and the right amount of heat. Heated and ground the spices as suggested. Love the tahini-yogurt sauce, too!
Goo
March 21, 2019
Love, love, love! So easy and incredibly delicious....YUM! Great for a quick weeknight meal. I also baked everything together in a casserole for 30 - 40 minutes. I also cut the chicken thighs into 3rds so they would cook evenly with the cauliflower. Served over a lemon couscous with tzatziki and naan.
Elizabeth A.
February 18, 2019
Delicious! Similar to other reviewers the chicken took longer than suggested, despite using smaller boneless thighs. I also suggest putting the chicken in with the veggies. Next time I will bake it in a casserole dish so more of the juice is saved. We paired it with Israeli couscous, lemon juice over it, and homemade tzatziki, and whole grain pita on the side. It was a GIANT hit.
JanaH
February 13, 2019
We really enjoyed this. I used the shawarma blend from World Spice in Seattle which made it a lot easier!
https://www.worldspice.com/blends/shawarma-spice
https://www.worldspice.com/blends/shawarma-spice
Stacey M.
January 14, 2019
This is a favorite regular recipe in our household. Our whole family loves it even those who thought they didn't like cauliflower!! My question is, where is the nutrition information? I'm watching calories and can't find then anywhere.
Jeanie P.
January 9, 2019
I just love this recipe so much! We added chickpeas, served with brown basmati rice, and topped it with lemon yogurt sauce and pickled red onions. Delish!
Lauren B.
December 17, 2018
Made this last night - and just wow! Served it with a choice of naan or rice and yogurt sauce. This dish really packed the flavor and was a hit with everyone - even the picky eaters! I ended up using more chicken than recipe called for and it was perfect. Would use more cauliflower again next time to make up for it. In addition used a casserole dish instead of a sheet pan and it just made everything so tender and juicy!
Kristen H.
December 3, 2018
This was amazing! Made with a yogurt sauce and got rave reviews. Recommend serving it with naan.
Steve
December 2, 2018
Stumbled across this recipe today and based on my wife’s rave reviews and demands that I make this again, this recipe is a keeper! We eat low carb so didn’t do the yogurt sauce and bread but next time we will definitely do that. I put the chicken in with the cauliflower and everything came out just right at 30 minutes. Kitchen clean up was painless as well.
Julie B.
October 22, 2018
I followed others advice and basically put the chicken in at the same time as the cauliflower and served it over rice. It was so easy! I also needed to use up some hummus so I made a quick dip using hummus, lemon juice and buttermilk. My husband gave it a very enthusiastic thumbs up! Thanks for the great new dinner idea. :)
Merry
April 4, 2018
Just tried this last night - great combination of flavors. After reading comments about cooking time, I chose to combine the cauliflower florets with the chicken thighs (cut in quarters), onion and garlic then tossed with the dry spices before adding oil and tossing until combined. Perfectly cooked in 25 mins. Only sub was using hot smoked paprika which eliminated the need for cayenne. Definitely plan to make again, thanks for a great recipe.
Kathleen
March 8, 2018
This was fantastic! My boyfriend, who still orders a burger no matter where we go, is obsessed. One little change: I used chicken breasts, cut into 3-inch pieces, and baked them for 10 minutes on each side. I also added zucchini, since I had some leftover from another meal. This is definitely going into my regular rotation.
Lily
December 7, 2017
This was absolutely delicious! Made it with boneless skinless chicken breasts and used thinned out Siggi's skyr instead of yogurt for the sauce and added a bit of minced garlic to it and served it with thick, Greek restaurant-style whole wheat pita wraps. My husband and I have been eating this for three days it makes so much!
Jyssica S.
November 9, 2017
Hey! I just made this last night. It was great!
The only thing I did differently is I added Brussels sprouts (they were on sale at the store) and instead of taking the time to make a yogurt sauce, I cheated and just bought Sabra brand tzatiki and it went with it very well.
My husband and I eat chicken and cauliflower all the freaking time and he LOVED this one. He asked if I could "just make this all the time, forever." The spice mixture works really, really well here.
For me, the recipe didn't say, but I cut the chicken thighs into cubes BEFORE putting in the oven, because when I bake chicken thighs whole, they typically take about 45 minutes at 375, so even at 425, there was no way it would be 10.
I put in the veggies first and at 10 minutes, I mixed it all up and added the cubed chicken.
This was extremely delicious.
The only thing I did differently is I added Brussels sprouts (they were on sale at the store) and instead of taking the time to make a yogurt sauce, I cheated and just bought Sabra brand tzatiki and it went with it very well.
My husband and I eat chicken and cauliflower all the freaking time and he LOVED this one. He asked if I could "just make this all the time, forever." The spice mixture works really, really well here.
For me, the recipe didn't say, but I cut the chicken thighs into cubes BEFORE putting in the oven, because when I bake chicken thighs whole, they typically take about 45 minutes at 375, so even at 425, there was no way it would be 10.
I put in the veggies first and at 10 minutes, I mixed it all up and added the cubed chicken.
This was extremely delicious.
Ldbach
November 6, 2017
How would this work with Chicken Breast?
Alexandra S.
November 6, 2017
I think it will work just fine. Be sure to check the breasts after 10 minutes of cooking or so to ensure they don't overcook and dry out.
aaCooks
October 23, 2017
This will be in my regular rotation for my family - 3 teen-aged boys all ate it, I used a combination of chicken tenders and thighs, and added ground sumac to the spice mixture!
Alexandra S.
October 23, 2017
I can only imagine how much food you go through every week :) :) :) So happy to hear this.
Megan
October 5, 2017
Loved this. Easy & satisfying! We used the yogurt-tahini sauce. I also found that my veggies needed a little less time and the chicken needed a little more time than what's in the recipe, but it's very easy to adjust. Thanks!
Diane
September 25, 2017
Hi Robin, I have made this recipe several times and yes 30 minutes was to long for me too. I like my vegetables to have a bit of a bite to them. I do reduce the time for the cauliflowers but not sure by how much. I think I checked it after about 10 minutes. It all depends on how crisp you like your veggies. I have tried several other recipes of Alexandra's and I have really liked them. Make sure you try her sheet pan chicken and cabbage recipe. It's awesome.
robin L.
September 25, 2017
I've made this a few times and it's delicious, but does anyone else find that 30 minutes for the cauliflower and onions is way too long?
Alexandra S.
September 25, 2017
Hi Robin, See Diane's comment above re reducing the cooking time. Hope that helps!
catmudd
September 22, 2017
Wow! i just made this and it is delicious. I followed the recipe except I used up some dark meat chicken quarters that I had. I marinated them and cooked them completely separate from the cauliflower. After they cooled a bit I shredded them. I will definitely make this again. You can leave the meat and veggies separate, in case you have any vegetarians over for dinner. Oh yes, I made the yogurt tahini sauce because I had some Soom tahini that I wanted to try. Kind of see what the fuss is all about. This is a great recipe and the colors are kind of autumnal or even wintry.
Beth R.
August 9, 2017
Made this wonderful recipe with two changes, instead of oil for the chicken, I mixed about 1/3 cup of Greek yogurt with the spices and let the chicken marinate for a couple hours. Plus I used a non stick grill plate and grilled everything in our charcoal Weber grill. Added a clove of minced garlic and some cumin to the yogurt sauce. Will make this again for sure, in the oven when it gets cooler. Thank you for this recipe!
knittingbaker
July 23, 2017
Delicious and simple! I made this for a potluck and it was a hit. The only change I made was to add a bit of fresh mint and a big handful of minced cilantro to the yogurt sauce. This is definitely going in the regular recipe rotation.
frecklywench
July 20, 2017
Delicious! I went rogue and added some yogurt to the chicken marinade, which worked great with my chicken breasts!
LisaJ
July 11, 2017
I only changed one thing - I sautéed the chicken thighs in a cast iron pan during the 20 minutes the cauliflower was roasting, then added it to the sheet pan. My husband and I loved it! Don't skip the yogurt sauce. This will go in the regular rotation for sure.
Denise I.
July 9, 2017
Wonderful! I made it as written and it was a perfect dinner. Then I made without the chicken -- served as a side -- and added a touch of turmeric. Best roasted cauliflower ever!
stephanieRD
April 17, 2017
I knew I had to make this when I saw it. Glad I did!
Because it's been warm out, I opted to cook it via the grill (ahem, my husband actually did that). It turned out wonderfully!
I made my own yogurt sauce with dill, garlic, and cucumbers. Just made it earlier in the day so the flavors could all get to know each other better. :)
Because it's been warm out, I opted to cook it via the grill (ahem, my husband actually did that). It turned out wonderfully!
I made my own yogurt sauce with dill, garlic, and cucumbers. Just made it earlier in the day so the flavors could all get to know each other better. :)
karencooks
April 11, 2017
Delicious and will add a few carrots to the mix next time! Alexandra, I love your sheet pan dinner recipes! Keep them coming!
Debbie H.
March 16, 2017
Not sure how 10-15 minutes would be long enough to cook chicken thighs?
Alexandra S.
March 16, 2017
I think it all depends on the size of the thighs you are using. 10 minutes of baking plus 10 minutes of resting on the warm sheet pan consistently has worked for me. Many others have found they need to add 10 more minutes or so to the cooking time.
Alecsandra T.
March 7, 2017
I liked the flavor profile of the spice blend in this recipe a lot but the whole dish tasted...powdery? Like when you don't cook a roux long enough. Is there a way to get a round that? Toasting the spices? Are my spices too old? Not sure how to fix it.
Alexandra S.
March 7, 2017
Alecsandra — hi! I'm thinking maybe there was just too much of the spice mix for the amount of vegetables and meat? Next time, I would just use less. I also think if you toast and grind whole spices (did you? or did you use all pre-ground?) and them grind them, that they taste less powdery and impart, instead, some nice texture. Sorry to hear about your trouble here!
Jeanne W.
March 3, 2017
This recipe is awesome and way delicious!!! I added carrots and played with some different spices because I did not have corriander or smoked paprika. I used some chili power and garlic and onion power and a little curry. I lightly pan roasted the spices before tossing with the cauliflower and carrots. It was so good. I couldn't stop eating it! But the best part is how versatile and changeable this recipe is. You can get really creative. I will try it with chickpeas next as another reviewer suggested. BTW - The carrots were almost better than the cauliflower! I think this would also be great with Cous-Cous! Great in every way. Thank you!
Deb S.
March 2, 2017
Jolly yum, cauli's are hard to come by this time of the year in Australia so substituted with broccoli - a winner, thank you.
Sue
March 1, 2017
Made this again and replaced the chicken with chickpeas (but added at the start) for vegetarians. Was delicious, possibly better than with the chicken.
Alexandra S.
March 1, 2017
Wow, so great to hear this. I can't wait to try! Did you use canned or cooked from scratch? I've never roasted chickpeas and have been dying to try.
tdog
February 13, 2018
You added canned chick peas at the beginning instead of chicken. How long did you roast the chick peas for?
Lisa L.
February 27, 2017
My daughter and I had this last night and were WOWED. I prepped the cauliflower/onion/spices on the sheet pan in the morning and kept it in the oven until we were ready to cook. I put on a pot of brown rice and the rest of it came together in no time. I roasted the veggies for 20 minutes and then added the chicken thighs and roasted everything together for another 15. The chicken was moist and juicy. We did serve it with the suggested yogurt tahini sauce drizzled over and that brought it to the heavenly category.
Alexandra S.
March 1, 2017
Nice prep work! It's so nice to get a jumpstart on the dinner-making process. So happy to hear all of this!
CapHillGuy
February 25, 2017
I cut the recipe in half for two of us, and roasted some cubes of squash with the cauliflower. Served with basmati rice and Chobani chili lime yogurt dip. Excellent send filling.
AntoniaJames
February 21, 2017
I followed the template here using cauliflower, marinated artichoke hearts (well drained) and sun-dried tomatoes which I'd soaked in Gjelina garlic confit oil, and generously sprinkled on Turkish oregano (dried). Chicken took 20+ minutes to cook, perhaps because the artichokes add a lot of moisture so the roasting was slowed down. Chicken thighs weren't very appealing in color, so I drizzled some balsamic on about 5 minutes before they were done. A note about sun dried tomatoes - they caramelized too much (burned a bit), so I will wait to put them in with the chicken next time, or perhaps even later. Served with focaccia soldiers - 100% hydration dough, 3 day ferment in the fridge, only add in - rosemary. Did not make the sauce in the recipe - poured 1/3 cup boiling water on the hot empty sheet pan, scraped up pan juices, drizzled all over everything. Looking forward to playing with this in other ways as noted below - and to putting leftover chicken on another square of that focaccia, in a grill press panini. ;o)
Alexandra S.
February 22, 2017
All of this sounds so good AJ, the day-after panini and pan sauce in particular. Yum!
Valerie S.
February 9, 2017
Just made this but didn't love it. I should have just roasted the cauli without the spice mix, because I found the spices too harsh and not very subtle, and on the chicken I thought the garlic still had a raw flavor after 15 min in the oven. I also thought all the cooking times were way too low, and that the cauli needed more time to caramelize. I also like all the fat rendered out of my chicken thighs, which would take a longer cooking time than offered here. I didn't have yogurt for the sauce so just spritzed it with lemon in the end, which I thought worked well. With tweaks though this is an easy and promising way to make dinner.
Alexandra S.
February 9, 2017
Sorry to hear this one didn't work out for you. Hope with your adjustments you can tailor it to your tastes and turn it into a tasty dinner.
hardlikearmour
February 8, 2017
This was delicious! Chicken thighs were a bit big, so took a little longer to cook. Served with your simple yogurt sauce and Naan from Hot Bread Kitchen cookbook. Wishing I still had leftovers.
Alexandra S.
February 8, 2017
Oooh, I'll have to check out that recipe! I've been dying to make the m'smen from HBK too. Glad to hear this one worked out for you! Making a note about the cooking time now.
Lauren S.
February 7, 2017
Made this for dinner tonight. Followed recipe, including naan and labneh. Had to split everything onto two sheet pans and needed to cook both white meat and dark meat chicken a bit longer than what the recipe calls for. Truly delicious! Will definitely make again and probably try some spice variations.
Alexandra S.
February 8, 2017
So happy to hear this! I'll make a note about cooking longer — seems as though most people need more than the 10 minutes. I'm dying to try some spice variations, too!
arcane54
February 6, 2017
Just made this for dinner tonight and it is excellent! The chicken thighs lend a nice juiciness to the finished dish. I served it with a yogurt cilantro lemon sauce, naan and chutney.
Ellie L.
February 5, 2017
Hi.
What other veggies can be used? I cannot eat cauiflower, would zucchini, yellow squash or red pepper work well - those are the veggies I can have:)
What other veggies can be used? I cannot eat cauiflower, would zucchini, yellow squash or red pepper work well - those are the veggies I can have:)
Alexandra S.
February 5, 2017
Hi Ellie,
You can definitely use all of the vegetables you've mentioned. I haven't used any of them in this recipe, so you'll have to do some experimenting in regard to the timing — all of the vegetables you mention may cook more quickly than cauliflower, so just remove them from the sheet pan when they are needed. Good luck!
You can definitely use all of the vegetables you've mentioned. I haven't used any of them in this recipe, so you'll have to do some experimenting in regard to the timing — all of the vegetables you mention may cook more quickly than cauliflower, so just remove them from the sheet pan when they are needed. Good luck!
Marie
February 4, 2017
Tried this but did not read the recipe through and roasted the cauliflower with salt, pepper and olive oil for 20 mins. Stirred it around and put it back for another 10 mins. Cut the chicken thighs into bite size pieces added the rest of the spices with olive oil and cooked on stove top for about 10 -15 mins. Let it cool. Then added to the cauliflower and put it back into the oven for about 12 mins. It was enjoyed by the family!!!!
Sonia B.
February 4, 2017
Made this with tzaziki instead of the yogurt sauce, and served cooked-from-frozen parathas instead of naan. On a whim, I also added a bit of ras-el-hanout powder to the spice mix. Added a few drops of sriracha on top of each wrap. Simply delicious! And hard to believe how easy it was, from the results!
Maya K.
February 3, 2017
Can this be done with chicken breast as well? What would be the cooking time? My husband and son don't like dark meat and I love it! Thank you!
Alexandra S.
February 3, 2017
Yes! Check out the recipe notes above the ingredient list -- I gave a little bit of guidance there. Timing will vary based on the size.
Merry M.
February 2, 2017
Is there a particular "lemony yogurt sauce" ?
Alexandra S.
February 2, 2017
Yes! See the recipe notes. It's essentially 1 cup Greek yogurt + 1 Tablespoon fresh lemon juice + 1/4 teaspoon salt. Adjust to taste.
Susanna O.
February 2, 2017
Saving for the next night my husband is out of town (he won't eat cauliflower voluntarily. He does not know there's a head of it in about half the "cream based" soups we eat.)
Alexandra S.
February 2, 2017
Haha, I love it. My stepfather "hates" anchovies, and my mother puts them in just about everything he eats. Rarely does he suspect a thing :)
Susanna O.
February 2, 2017
Oh, anchovies. My favorite "what is that flavor" ingredient. It's also on the "No if they Know" list at my house (and in every batch of marinara sauce that I make).
AntoniaJames
February 2, 2017
So appealing! I cannot eat paprika or cayenne, so I'm going to take it in a different direction with sumac, a touch of cumin, fresh thyme and marjoram, and a squeeze of lemon, or finely chopped preserved lemon . . . . and then perhaps another batch using marinated artichoke hearts and za'atar - in other words, I can see this becoming a handy template. ;o)
Alexandra S.
February 2, 2017
Exactly! Such a handy template. Coincidentally, I have Nancy Silverton's latest book out from the library, and I just turned to a roasted cauliflower recipe that calls for coriander seeds, caraway seeds, and curry powder. It sounds so good (also interesting — you toss the florets in a cup of cider vinegar) ... I'll keep you posted. Preserved lemon, artichoke hearts, za'atar — oh my!
AntoniaJames
February 2, 2017
I'm thinking some Gjelina garlic confit, or shallot + garlic confit with some red wine vinegar and parsley (essentially, Gjelina's killer recipe for roasted cauliflower) would be mighty nice here, too, adding it in at the very end so as not to burn the garlic, along with, perhaps, some artichoke hearts . . . or maybe substitute broccoli, to change things up. Haven't seen Nancy Silverton's new book. Must run it down. Everything that woman touches turns to gold. Seriously. ;o)
P.S. Also thinking XO sauce would work well here, too, for an altogether different approach. https://docs.google.com/document/d/1NtOkjFqS7Pt24gwVNLoo5DLPpq4O-XAIBcHOQEQR324/edit?usp=sharing
P.S. Also thinking XO sauce would work well here, too, for an altogether different approach. https://docs.google.com/document/d/1NtOkjFqS7Pt24gwVNLoo5DLPpq4O-XAIBcHOQEQR324/edit?usp=sharing
Alexandra S.
February 2, 2017
So many things I still need to try! All of these ideas sound so good. Also, I went to Gjelina Take Away over New Year's — SO good. Still dreaming about everything. Must try the confit.
ChefJune
February 2, 2017
Have you ever made this with chunks of lamb? I think that would really take it over the top.
Alexandra S.
February 2, 2017
ChefJune I have not! But that sounds amazing! What cut of lamb would you buy? I would love to try this as well! Would be such a nice change.
Diane
February 1, 2017
Hi Alexandra, One more quick question. Are the chicken thighs boneless and with or without skin.
Alexandra S.
February 1, 2017
Awww, that would be helpful! boneless skinless thighs — I'll edit recipe now. Thanks!
Diane
January 31, 2017
I look forward to making this recipe. I have made your two other sheet pan recipes and really enjoyed them. I just have a question about the cooking time for the chicken. The chicken is added in step 4 and cooked for 10 mins. Is this a typo? It doesn't seem long enough. Can you please clarify? Thanks
Alexandra S.
February 1, 2017
So happy to hear this Diane! I've made this several times now, and each time the chicken has been done after 10 minutes, which I, too, did not think would be enough. I even did what you're not supposed to do which was to cut into the chicken immediately to check for doneness. I think because the sheet pan is hot when the chicken is set on it, the chicken cooks faster. I also, to be safe, let everything rest on the hot sheet pan for 10 minutes, which I think ensures the chicken will be cooked through. If you are worried, you could add a few more minutes — thighs are forgiving. Hope the helps! I added some notes above, too, that weren't there when the recipe was first posted.
yiayia
February 21, 2017
This is so delicious! I cut the thighs into 2-inch pieces before adding to the cauliflower, and the thighs were perfectly cooked. I didn't believe it would be but that carry-over cooking is a marvel! That said, using smaller pieces might help people who thought the roasting time was too short. Also, I used convection roast (which does make a hotter oven). I hope your readers will experiment with their ovens and spices because the recipe is delicious. I also toasted and mixed the amount of spices you suggested but then didn't use all of it (I reserved about 1 T) mostly because I sensed it was the right amount for the chicken and cauliflower at hand. Squeezing a whole lemon over the chicken and cauliflower at the end also diffuses the spices making almost another sauce. Really delicious! We loved the tahini sauce as well--the ACHVA brand of tahini is so light and wonderful, especially when cut with the yogurt, honey, water, and vinegar. This is really a new favorite. Thank you so much!
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