Best 3 Sheet Pan Chicken Potatoes And Cauliflower Recipes

**Discover a culinary symphony of flavors with our Sheet Pan Chicken, Potatoes, and Cauliflower recipe!**

Embark on a culinary journey with our delectable Sheet Pan Chicken, Potatoes, and Cauliflower recipe. This vibrant dish bursts with a harmonious blend of flavors and textures, making it a feast for both the palate and the eyes. Tender chicken pieces, crispy roasted potatoes, and tender-crisp cauliflower florets come together in a mesmerizing symphony of flavors. Infused with aromatic herbs and spices, this one-pan wonder promises a hassle-free cooking experience, while delivering a restaurant-worthy meal in the comfort of your own kitchen. Prepare to tantalize your taste buds and impress your loved ones with this culinary masterpiece.

1. **Sheet Pan Chicken, Potatoes, and Cauliflower:** This classic recipe showcases the perfect balance of flavors and textures. Chicken breasts, baby potatoes, and cauliflower florets are seasoned with a blend of garlic, paprika, thyme, and olive oil, then roasted to perfection. The result is a flavorful and wholesome dish that's perfect for a weeknight dinner or a casual gathering.

2. **Sheet Pan Chicken, Potatoes, and Broccoli:** A variation on the classic, this recipe swaps cauliflower for broccoli florets. The broccoli adds a slightly bitter note that pairs well with the savory chicken and crispy potatoes. Roasted lemon wedges add a bright and tangy touch, creating a delightful balance of flavors.

3. **Sheet Pan Chicken, Sweet Potatoes, and Brussels Sprouts:** For a hearty and colorful meal, try this recipe featuring sweet potatoes and Brussels sprouts. The sweet potatoes add a touch of natural sweetness, while the Brussels sprouts bring a slightly nutty flavor. A drizzle of honey and Dijon mustard dressing adds a touch of sophistication, making this dish a perfect choice for a special occasion.

4. **Sheet Pan Chicken, Butternut Squash, and Kale:** This recipe combines roasted butternut squash and kale with tender chicken and crispy potatoes. The butternut squash adds a velvety texture and a touch of sweetness, while the kale provides a boost of nutrients and a slightly bitter note that complements the other flavors. Finished with a sprinkling of Parmesan cheese, this dish is a symphony of textures and flavors.

5. **Sheet Pan Chicken, Apples, and Sweet Potatoes:** This unique recipe introduces a touch of sweetness with the addition of apples and sweet potatoes. The apples add a crisp texture and a hint of tartness, while the sweet potatoes provide a comforting and earthy flavor. Roasted in a blend of spices, this dish is a delightful blend of sweet and savory flavors.

Check out the recipes below so you can choose the best recipe for yourself!

SHEET-PAN CHICKEN, POTATOES AND CAULIFLOWER

Sheet-Pan Chicken, Potatoes and Cauliflower image

There's nothing that says that a thrown-together dinner can't be impressive-you just need the right recipe. This simple meal is made up of easily accessible ingredients-chicken, potatoes, cauliflower and spinach-but with the right seasoning and the right method, the flavors go far beyond basic. Roasting on a sheet pan brings out deeper flavors and adds nice caramelization to chicken and veggies alike. As a bonus, it's an easily adaptable meal that can flex to fit the ingredients you have on hand. And after all is said and done, you only have one pan to clean up-even better!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 4

Number Of Ingredients 9

Ingredients

4 tablespoons butter, melted
3/4 teaspoon salt
1/2 teaspoon pepper
1 lb small new potatoes, quartered
1/2 lb cauliflower florets, cut in bite-size pieces
4 boneless skinless chicken breasts (6 to 7 oz each)
4 cups fresh baby spinach
2 tablespoons chopped fresh parsley leaves
1 teaspoon chopped fresh thyme leaves

Steps:

Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
In large bowl, mix 2 tablespoons of the melted butter, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and cauliflower; toss to coat. Place cauliflower and potatoes (skin sides down) in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and cauliflower are browned and very tender.
Add spinach to pan. Roast 1 to 2 minutes longer or until spinach wilts slightly. Top with remaining herbs.

Nutrition Facts : Calories 420, Carbohydrate 24 g, Cholesterol 135 mg, Fat 3, Fiber 4 g, Protein 43 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 2 g, TransFat 1/2 g

SMOKY SHEET PAN CHICKEN WITH CAULIFLOWER

Smoky Sheet Pan Chicken with Cauliflower image

Provided by Deb Perelman : Smitten Kitchen : Food Network

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 tablespoon white wine vinegar
4 cloves garlic, minced
1 tablespoon sweet smoked paprika (you can replace any portion of this with hot paprika if desired)
1 1/2 teaspoons kosher salt
2 pounds chicken thighs, drumsticks, or halved chicken breasts, all skin-on and bone-in
2 tablespoons olive oil, plus more for the pan(s)
1 1/4 pounds Yukon Gold potatoes (about 4 medium)
1 3/4 pounds cauliflower (1 small or 1/2 very large head)
1/2 large red onion
2 teaspoons fresh thyme leaves, minced
Kosher salt and freshly cracked black pepper
2/3 cup green olives, pitted
8 ounces dried chorizo, cut into chunks (optional)
A few juliennes of red bell pepper
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
Pinch of granulated sugar
2 tablespoons roughly chopped fresh flat-leaf parsley

Steps:

Marinate the chicken: Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl. Add the chicken pieces and toss to coat. Set aside to marinate while you prepare the vegetables (or marinate in the fridge for up to 1 day).
Assemble the chicken and vegetables: Preheat the oven to 400 degrees F and line a half sheet pan or 2 quarter sheet pants with foil and coat with 1 tablespoon olive oil.
Peel the potatoes if you wish and cut into approximately 3/4-inch chunks. Cut the cauliflower into about 1-inch florets. Cut the onion half into eight thin wedges. Spread the vegetables on the prepared sheet pan and, using your hands, toss with 2 tablespoons olive oil, the thyme, and plenty of salt and pepper. Scatter the olives over the vegetables and the chorizo, if using.
Make spaces throughout the pan of vegetables and add the chicken pieces, skin-side up.
Bake for 30 minutes, at which point check the tray and toss the potatoes and cauliflower to ensure they're cooking evenly, then return to the oven to bake for another 10 to 20 minutes, or until the chicken and vegetables are cooked through
To finish: Toss the pepper strips together with the vinegar, salt, and sugar, and set aside to marinate until needed.
When the chicken and vegetables are ready, top with the pepper strips and chopped parsley.

ROASTED CHICKEN THIGHS WITH CAULIFLOWER AND HERBY YOGURT

Roasted Chicken Thighs With Cauliflower and Herby Yogurt image

This weeknight sheet-pan meal of crispy roasted chicken thighs and cauliflower gets a flavor boost from a tangy herbed yogurt sauce. If your cauliflower comes with leaves attached, don't toss them. Roast them alongside the florets; just toss them with a little bit of olive oil and add them to the sheet pan about halfway through the cooking time. Make sure to scoop up a bit of yogurt with each bite.

Provided by Yossy Arefi

Categories dinner, lunch, one pot, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon Aleppo pepper flakes (or 1/2 teaspoon red-pepper flakes)
3 tablespoons olive oil
Kosher salt and black pepper
6 bone-in, skin-on chicken thighs (about 3 pounds)
1 small head cauliflower (about 1 1/2 pounds), cut into 2-inch florets (about 5 cups)
3 shallots, quartered lengthwise (about 1 heaping cup)
1 1/4 cups Greek yogurt
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons lemon juice, plus more for serving
1 garlic clove, finely grated

Steps:

Heat oven to 425 degrees and set a rack in the center.
In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet.
Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.
Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.

Tips:

Use a large sheet pan: This will ensure that the chicken, potatoes, and cauliflower have enough space to cook evenly.
Cut the vegetables into uniform pieces: This will help them cook evenly.
Season the chicken and vegetables generously: This will help them develop flavor.
Don't overcrowd the sheet pan: This will prevent the vegetables from cooking properly.
Roast the chicken and vegetables until they are cooked through: The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit, and the vegetables should be tender.
Serve the chicken and vegetables immediately: This is when they will be at their best.

Conclusion:

This sheet pan chicken, potatoes, and cauliflower recipe is a delicious and easy weeknight meal. The chicken is juicy and flavorful, the potatoes are crispy and tender, and the cauliflower is roasted to perfection. This recipe is also a great way to get your kids to eat their vegetables. Serve it with a side of your favorite dipping sauce, and you're sure to have a hit on your hands.