Best Sheet Pan Chicken Potatoes And Cauliflower Recipes

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

KETO SHEET PAN CHICKEN AND LOADED CAULIFLOWER

Keto Sheet Pan Chicken and Loaded Cauliflower image

In a sheet pan meal, everything cooks together on one baking sheet, making prep and cleanup a breeze. We chose chicken thighs because they're flavorful and juicy. The cauliflower, a keto-friendly vegetable, gets loaded with cheese, sour cream and bacon -- a nod to a classic baked potato.

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 skin-on, bone-in chicken thighs (about 5 ounces each)
2 tablespoons olive oil
4 sprigs thyme
Kosher salt and freshly ground black pepper
1/4 teaspoon paprika
1 small head cauliflower (about 1 pound)
4 tablespoons unsalted butter, melted and cooled
2 slices no sugar, uncured bacon
4 slices sharp Cheddar
1/4 cup sour cream
2 teaspoons finely chopped chives

Steps:

Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
Place the chicken thighs, olive oil, thyme, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and paprika in a medium bowl and toss to coat evenly. Set aside to marinate for 30 minutes.
If necessary, remove the outer leaves from the head of cauliflower, then cut it into quarters, leaving the inner stem intact so that the florets do not separate.
Put the chicken thighs skin-side up on one side of the baking sheet, spacing them evenly. Drizzle any leftover marinade over the chicken. Put the cauliflower on the other side of the baking sheet, with one cut-side down. Brush each cauliflower piece with melted butter and sprinkle evenly with 1/2 teaspoon salt.
Put the bacon on the edge of the baking sheet and bake until browned and crisp, 15 to 17 minutes. Remove the bacon to a paper towel-lined plate. Return the baking sheet to the oven until the chicken is cooked through and an instant-read thermometer registers 165 degrees F when inserted into the thickest part not touching the bone, 25 to 30 minutes more. The cauliflower should be lightly browned and cooked through.
When the bacon is cool enough to handle, roughly chop it.
Before removing the baking sheet from the oven, carefully lay a slice of Cheddar on each cauliflower piece and return to the oven until melted, about 1 minute.
For serving, top each cauliflower with 1 tablespoon sour cream and a sprinkle of the bacon and chives.

Nutrition Facts : Calories 400, Fat 31 grams, SaturatedFat 9 grams, Cholesterol 130 milligrams, Sodium 550 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams

SHEET PAN CHICKEN, CAULIFLOWER AND POTATO ROAST

Sheet Pan Chicken, Cauliflower and Potato Roast image

This roast is made on one sheet pan and is an easy dinner packed with flavor. Serve with some French bread and butter for a great meal.

Provided by Tara Bench

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 1/4 pounds bone-in, skinless chicken thighs (about 6 to 8 thighs; see Cook's Note)
1 small head cauliflower, trimmed and cut into 1-inch pieces
1 pint cherry tomatoes
12 ounces baby potatoes, such as yellow creamer or red, optional, cut into 1/2- or 1-inch pieces (about 2 cups)
2 1/2 tablespoons olive oil
2 1/2 teaspoons Italian seasoning
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons capers, chopped
2 tablespoons toasted pine nuts
2 tablespoons golden raisins

Steps:

Preheat the oven to 425 degrees F.
Toss the chicken with the cauliflower, tomatoes, potatoes, oil, Italian seasoning, salt and pepper in a large bowl. Transfer the chicken mixture to a rimmed sheet pan. Roast until the chicken and cauliflower are golden and the chicken is cooked through, 40 to 50 minutes.
Combine the parsley, capers, pine nuts and golden raisins in a small bowl. Sprinkle over the chicken to serve.