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 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 4
Calories 359kcal
Author Jenny Ross
Ingredients
2poundschicken thighsbone-in, skin on
1teaspoonsalt
1/2tablespoondried oregano
1/2tablespoondried rosemary
1/2teaspoonfreshly ground black pepper
1/4cupfresh lemon juice1 lemon
1/4cupavocado or olive oil
2clovesgarlicminced
3cupscauliflowerflorets
1lemonsliced thin
2tablespoonsbutteroptional
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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.