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4.04 from 75 votes

Greek Baked Chicken Thighs with Cauliflower

This fast and easy sheet pan meal is a delicious weeknight meal option.
Course lunch, Main Course
Cuisine Greek
Keyword cauliflower, Chicken, dinner, easy, greek, lemon, lunch, main
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 359kcal
Author Jenny Ross

Ingredients

  • 2 pounds chicken thighs bone-in, skin on
  • 1 teaspoon salt
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried rosemary
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh lemon juice 1 lemon
  • 1/4 cup avocado or olive oil
  • 2 cloves garlic minced
  • 3 cups cauliflower florets
  • 1 lemon sliced thin
  • 2 tablespoons butter optional

Instructions

  • Preheat oven to 425ºF and oil a rimmed baking sheet with olive oil.
  • Toss the chicken cauliflower, and lemon slices with salt, spices, lemon juice, olive oil, and garlic. Make sure everything is evenly coated then pour this onto the prepared pan, turning all chicken pieces to ensure they are skin side up.
  • Bake at 425ºF for 50 minutes, or until the chicken is brown and crisp and little liquid remains. You can add 1/4 cup chicken broth toward the end of cooking if it looks like there is no liquid in the pan.
  • Add butter to the pan, if using and remove from oven and let cool 5 minutes. Sprinkle with parsley, if desired and serve with the pan juices spooned over top.

Nutrition

Calories: 359kcal | Carbohydrates: 6g | Protein: 28g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 144mg | Sodium: 776mg | Potassium: 573mg | Fiber: 2g | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 43mg | Calcium: 45mg | Iron: 2mg