Roasted Chicken and Cauliflower
Roasted chicken and cauliflower is one of those meals that’s effortless enough for a weeknight, yet satisfying enough to serve when you want dinner to feel a little special.
Seasoned boneless chicken thighs get cooked with cauliflower florets in a blend of spices, olive oil and date syrup. The chicken and cauliflower caramelize in the oven and soak up all of that delicious flavor, and pair perfectly with a bowl of fluffy rice and pickled beets.
Simple dinner, elevated flavors
This is one of those meals where the oven does all of the work. Roasting brings out the best in both chicken and cauliflower, leaving them both tender and flavorful. Plus this recipe is a one-pan meal, which means minimal cleanup—a win in any kitchen.
It’s the perfect recipe to prep at the beginning of the week for an easy lunch or dinner. Here are a few sides to serve this with to make it a complete meal-
Ingredients you’ll need for roasted chicken and cauliflower
- Boneless chicken thighs– cut into bite sized pieces
- Large head of cauliflower- cut into small florets
- Spice blend– paprika, smoked paprika, cumin, turmeric, salt & pepper
- Date syrup
- Parsley, to top
- Preheat the oven to 425 F
- Cut the cauliflower into florets, and the chicken into 1″ pieces. Add them to a large sheet-pan
- Toss with the olive oil, spice blend and date syrup and mix well
- Bake on 425 for 30 minutes, then broil for 2 minutes at the end
That’s it! Truly one of the easiest dinner recipes you can make. While your chicken bakes, whip up your grain or sides to serve along with this dish. For a simpler meal, enjoy it in a warm pita with creamy tahini sauce.
Serving Suggestions
This dish is perfect as-is, but it also pairs beautifully with-
- A simple green salad with a tangy vinaigrette- think lettuce, cucumbers, radish, tomatoes with a lemon sumac dressing
- Fluffy rice or roasted potatoes to soak up the pan juices
- Warm pita with pickled veggies and creamy tahini sauce
Leftovers are just as good the next day, making this a great option for meal prep or easy lunches.
Other chicken recipes to try:
Coconut Curry Chicken
Lemon Basil Chicken
Apricot Breaded Chicken Thighs
Roasted Chicken and Cauliflower
Ingredients
- 1.5-2 lbs boneless chicken thighs
- 1 head of cauliflower
- 1/3 cup olive oil
- 2 tbsp date syrup
- 1 tbsp paprika
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- Fresh parsley, to top
Directions
- Preheat the oven to 425 F
- Trim the stem off of the cauliflower and cut it into small florets. Add it to a large baking sheet
- Cut the chicken thighs into 1″ pieces and add them to the baking sheet with the cauliflower.
- Toss the chicken and cauliflower with the olive oil, date syrup and spices, mix well.
- Bake on 425 F for 30 minutes. Set the pan under the broiler for 2 minutes at the end.
- Garnish with fresh parsley or cilantro when serving. I served this over rice with pickled beets.
Very easy and tasty. Would definitely make again.