This Sheet Pan Chicken and Cauliflower Roast is one of those throw-it-all-together dinners that practically makes itself. Just 10 minutes of prep, and then your oven does the rest. Everything roasts on one pan—chicken, cauliflower, juicy tomatoes—and comes out caramelized, golden, and ready to eat. No need to make a side dish; it’s all here, and it’s glorious.
Creating This Sheet Pan Chicken and Cauliflower Roast
Back when I was working in food media, we had this fun tradition of “family meals” in the test kitchen. Think of it as our version of the restaurant staff’s pre-service dinners—random ingredients, leftovers from other shoots, and just enough creativity to turn bits and pieces into something comforting and delicious.
This roast? Totally inspired by that vibe. One of my colleagues, Hilary, used to whip this up during lunch breaks, and it quickly became a go-to. It’s the kind of meal that makes you feel like you’ve put effort into dinner—even when you really haven’t. Everything gets tossed on a single sheet pan (yep, the kind you use for cookies), and then you just let the oven work its magic while you unwind or catch up on chores.
How to Make Sheet Pan Chicken and Cauliflower
This one’s weeknight-friendly and doesn’t ask much from you. Here’s how it goes:
You toss chicken thighs, cauliflower florets, and cherry tomatoes with olive oil and a sprinkle of Italian seasoning. Everything goes into a bowl for a quick mix and then straight onto a rimmed sheet pan.
While the chicken gets juicy and golden, the cauliflower caramelizes into tender little bites, and the tomatoes burst into a warm, jammy sauce that coats everything. If you’ve never roasted cauliflower before, you’re in for a surprise—it turns soft and sweet, and honestly, I could eat it straight off the tray.
Want to make it even more filling? I sometimes throw in halved baby potatoes too. It’s such a simple upgrade that turns it into a complete one-pan dinner. I’ll include that as an option below—it’s worth it.
To Serve It Up
You don’t need much to finish this—just grab a few odds and ends from your fridge or pantry.
I like to toss over some chopped parsley for brightness, a handful of golden raisins for that pop of sweetness, maybe a few capers for tang, and some toasted pine nuts (or honestly whatever nuts you have—almonds, walnuts, pecans, all fair game). That mix of savory, sweet, and crunch? Chef’s kiss.
And if you have some crusty bread lying around, warm it up, slather on some butter, and mop up all those tasty pan juices.
Can I Use Chicken Breasts Instead of Thighs?
Yes, but with a little heads-up. I use bone-in, skinless chicken thighs because they’re tender and forgiving. They can handle a longer roast time without drying out.
If you prefer chicken breasts, opt for bone-in so they stay juicy. You might want to cut them in half—these days, chicken breasts are massive. Just be aware they may not be quite as succulent by the end of the roasting time. Boneless breasts might dry out a bit, so if you go that route, check on them earlier.
Quick tip: If you’ve got bone-in thighs with the skin still on, just peel it off with a paper towel before cooking. A little fat left on is totally fine—it adds flavor without too much grease on the pan.
Can I Use Other Vegetables?
Absolutely. This is a clean-out-the-fridge kind of recipe.
Cauliflower is perfect because it roasts beautifully in the same time as the chicken. But you could easily swap in things like:
- Zucchini
- Eggplant
- Bell peppers
- Yellow squash
Just keep in mind that some veggies cook faster or slower. Stick to ones that soften up nicely in about 40-50 minutes. And cut everything to about the same size so they cook evenly.
Tips for Making a Great Sheet Pan Chicken Dinner
- Cut your veggies small. About 1-inch florets for the cauliflower and ½–1-inch pieces for potatoes (if using) work best. That way, they’ll roast through and get those delicious caramelized edges.
- Spread everything out. Don’t crowd the pan—if the ingredients are too close together, they’ll steam instead of roast.
- Don’t skip the extras. A sprinkle of nuts or dried fruit and some fresh herbs on top really brings it all together.
Storing Leftovers
Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to 3 days. To reheat, just pop everything back in the oven at 350°F for 10–15 minutes, or warm it in a skillet if you’re in a hurry.
This also makes an excellent meal prep option. I’ve packed it into lunchboxes plenty of times with a side of couscous or quinoa.
Serving Suggestions
Aside from some crusty bread, this roast pairs beautifully with:
- A scoop of rice or grains like farro
- A simple green salad with lemon vinaigrette
- A drizzle of tahini sauce or yogurt garlic sauce over the top
Make it your own—it’s a flexible, no-fuss kind of dinner.
Sheet Pan Chicken and Cauliflower Roast
This sheet pan chicken and cauliflower roast is a simple, flavorful meal that takes just 10 minutes to prep before going into the oven.
Ingredients
- 2¼ pounds bone-in, skinless chicken thighs (about 6 pieces)
- 1 small head of cauliflower, trimmed and chopped into 1-inch florets
- 1 pint cherry tomatoes
- ¾ pound baby potatoes (yellow creamer or red, optional), halved or cut into ½–1 inch pieces (about 2 cups)
- 2½ tablespoons olive oil
- 2½ teaspoons Italian seasoning
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 tablespoons chopped capers
- 2 tablespoons toasted pine nuts
- 2 tablespoons golden raisins
- 3 tablespoons chopped flat-leaf parsley
Instructions
- Preheat your oven to 425ºF.
- In a large bowl, toss the chicken, cauliflower, cherry tomatoes, and potatoes (if using) with olive oil, Italian seasoning, salt, and pepper.
- Spread everything out on a rimmed baking sheet and roast for 40 to 50 minutes, or until the chicken and cauliflower are golden brown.
- In a small bowl, mix together the capers, pine nuts, golden raisins, and parsley. Sprinkle this mixture over the roasted chicken before serving.
Notes
- If your butcher doesn’t offer skinless chicken thighs, you can remove the skin at home. Use kitchen shears to trim it off, then use a paper towel to pull the skin away.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 432Total Fat 21gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 208mgSodium 699mgCarbohydrates 19gFiber 3gSugar 5gProtein 45g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I make this ahead of time?
You can prep all the ingredients a few hours ahead—just keep them in the fridge until you’re ready to roast. I wouldn’t let them sit overnight once tossed with salt, as it can make the veggies a bit soggy.
Is this freezer-friendly?
Not really. Roasted cauliflower and tomatoes don’t freeze and reheat well. The chicken would be okay, but I recommend enjoying this fresh or as refrigerated leftovers.
Can I double the recipe?
Yes! Just use two sheet pans and rotate them halfway through the cook time. It’s a great option when you’re cooking for a crowd or want leftovers.
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