Curry Rubbed Sheet Pan Chicken and Cauliflower

• 4 boneless, skinless chicken thighs
• 1 large head of cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1/2 lemon

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a small bowl, mix curry powder, cumin, paprika, turmeric, garlic powder, salt, and pepper.
3. 3 Toss chicken thighs with 1 tablespoon of olive oil and half the spice mix, ensuring they're well coated.
4. 4 In a separate bowl, toss cauliflower florets with the remaining olive oil and the rest of the spice mix.
5. 5 Arrange chicken and cauliflower on a sheet pan in a single layer.
6. 6 Roast in the oven for 30 minutes, flipping halfway through.
7. 7 Squeeze lemon juice over the roasted chicken and cauliflower before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add chickpeas to the sheet pan for added protein and texture.

Substitutions

• If curry powder is too spicy, use garam masala instead.
• Substitute olive oil with avocado oil for a higher smoke point.

Pairings

• Basmati rice
• Naan bread
• Cucumber salad

Nutrition

Tips

• For extra flavor, marinate the chicken and cauliflower with the spices for 30 minutes before roasting.
• Add a handful of chopped fresh cilantro before serving for a fresh pop of color and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated oven.

Serving Suggestions

• Serve with steamed basmati rice and a cooling cucumber yogurt sauce.
• Pair with a fresh green salad for a complete meal.

FAQ